Monday, November 26, 2012

Stuffed Pepper Soup


I love stuffed peppers.  I loved them as a kid and I love them now.  I still like my stuffed peppers the way my Mom made them using her Spanish Rice as a filling.  The only thing I might get crazy with is the kind of cheese I add on top.  Sometimes it's a good ole slice of American cheese.  Sometimes it's sharp cheddar.  Because I'm a rebel like that.
If you are a stuffed pepper lover like I am, then I think you'll love this soup version. It has all those yummy flavors you love in stuffed peppers, but a bit less time consuming.
Ingredients:
1 lb. ground beef
1 small onion, diced
1 large bell pepper, diced
1 can (29 oz.) diced tomatoes
1 (10 oz) can tomato soup (or tomato sauce)
1 (14 0z) can chicken broth (or beef broth)
2 cups cooked rice
1 tbsp. sugar
1 tsp. garlic powder
salt & pepper, to taste
shredded cheddar cheese, for topping

Directions:
In a large pot, brown and crumble ground beef along with diced green peppers and onion over medium-high heat.
When cooked, drain excess grease from beef mixture.
Put beef back into pot.
Add in diced tomatoes.
Add in chicken broth (or beef broth, if using).
Then add in can of tomato soup or tomato sauce (whichever you are using). 
Give it all a good stir. Then add in rice.
Stir again.
Then add seasonings; sugar, garlic powder, salt & pepper (to taste).
I always say to add salt & pepper to taste because I know salt is a sensitive seasoning for many people.  And the amount you use depends on if it is sea salt, kosher salt, table salt or salt substitute.  So when adding salt & pepper, just keep adding a little at a time and stir, then taste after each addition until it gets up to the seasoning level that is right for you and your family.  Cover and let soup simmer on low-medium heat for about 30 minutes to let all the flavors blend.

And serve!
Now, I think you have to serve this soup with shredded cheddar cheese on top.
It ain't a stuffed pepper (in my humble opinion) unless it has cheese on there. 
Enjoy! 
Printable Recipe Here


101 comments :

Pamela said...

I make this recipe alot - always a favorite!

Elaine said...

I like my topping to be a nice "blob" of sour cream.

Medeja said...

Yumm! Looks warming and really filling soup!

Martha@ simple-nourished-living.com said...

This looks delicious. I first had stuffed pepper soup several years ago when I was living in Wisconsin. It was one of the rotating soups at a restaurant I used to go to. I've tried to make it a few times, but it hasn't been quite right. I've bookmarked this one to try! Thanks!

Cj Cozygirl said...

Lv this...my recipe called for a bit of cinnamon!

Joan said...

One of my favorites from childhood is stuffed peppers. Unfortunately, my stomach has turned against me. I can no longer eat green peppers. But, I can eat red ones if I keep the portion small. So, this sounds very good, with one minor exception ... I will use red peppers instead of green. Thanks.

Shiloh Barkley said...

I'm really liking your blog! Lots of good savory recipes and they're quick for weeknights!

Deborah said...

I'm making this now! It's simmering on the stove and tastes delicious! Thanks for sharing this, Brandie! I love your simple, yet fulfilling meals! :)

KimH said...

I love making stuffed pepper soup, cabbage roll soup too.. but while m'honey love the real McCoy, he doenst really care for the soup version.. persnickity, huh. He eats it anyways I love it & I love the ease of the dish.. I enjoyed seeing your version.

Kari Lindsay said...

I love a meal that is hearty and healthy! Skip the cheese and it's low fat too...ya like that's gonna happen!

Angie Walker said...

Soup is made and just waiting for lunch time. I love the way this soup allows the green pepper to stay a bit on the crunchy/solid side instead of turning to mush. I love your recipes, and the amounts you provide doesn't leave room for left-overs.....

The Country Cook said...

So happy y'all really like this one!

Christy said...

Yay! I have a container of left over pepper stuffing in the freezer and wasn't quite sure what I was going to do with it. Now I know!

Tabitha (a.k.a. Penny) said...

This recipe inspired me! I promise to post my recipe soon but I made it in the crock pot and modified a few ingredients to fit our dietary requirements. The hubby went NUTS. Thank you, Brandie, for inspiring a keeper.

Dalsmom said...

Brandie- This looks soo yummy!! It is at the top of my "to make" list for this week! I was wondering which do you prefer... using the tomato soup or the tomato sauce?
Thanks for the inspiration :)

Tina L said...

Just made this for dinner and it was DELICIOUS! Thanks for the easy yet delicious recipe!

Anonymous said...

Amazing and delicious!

Kathy said...

This is awesome! Great recipe that I know I'll be making a lot!

Anonymous said...

Does anyone prefer chicken broth over beef? I have an opened beef that needs used up, but thinking the chicken would be better? any suggestions?

Anonymous said...

very good, just finished a bowl with a fresh loaf of Italian bread...I used chicken broth, traditional speg sauce and sharp cheddar.....

Amom Ballard said...

Great recipe! Loved stuffed green peppers as a kid so when I saw this recipe, I had to give it a try. It was great! In laws came over and kept going back for seconds! Thanks for sharing!

Anonymous said...

I love this soup!!!! how many servings is in one batch

Anonymous said...

This soup is so good !!! Easy to prepare as well. I will definitely be making this again ... and again.

Anonymous said...

Making this now, but as I scroll down there are so many of your recipes I want to try. Like ALL of them. They look so yummy! Maybe one a week? :) Thanks a bunch.

kims craft obsession said...

I made this last night!!! I tripled some ingredients and it was AWESOME!!!! everyone loved it!!!!

Anonymous said...

This was really good. I am always looking for things for my Son to make for dinner.He is becoming a great cook. I had tortilla chips with mine, my son and husband had buttered bread with theirs. We will surely make this again........Thank you for the great recipes..........Sandy

Brandie @ The Country Cook said...

What a sweet comment! Thank you! Hope you love all the ones you might try!

Brandie @ The Country Cook said...

Thank you for coming back to let me know Kim! So glad this was a winner!

Brandie @ The Country Cook said...

Sandy, I loved reading your comment! Thank you so much! I am so happy you enjoyed this one!

Anonymous said...

in the ingredients listed you put "t tsp. garlic powder". what is the amount of tsps of garlic powder that is needed?

Anonymous said...

Just got done making this soup, it tastes great. We like spice in our soups so I put some red pepper flakes in it to give it a little kick.

LauraNunez said...

Great recipe! I made it tonight, my family is a big fan of stuffed peppers and i've never seen it in soup form. I added red pepper flakes to make it a little spicy, and it turned out delicious!

Cheryl Tomlinson said...

I add about a half-pound of hot ground sausage for additional flavor and spice.

Precious Mack-Davis said...

I made this soup and shared it with my best friend and she shared it with her daughter and family and now they want me to adopt them, I gave them the web site and told her how easy it was to make. It was sooo delicious. I didn't have any diced tomatoes so I used Rotel tomatoes and it gave it some what a kick, so good.

Jessica Vasquez said...

I used this basic recipe today but made some edits to make it "clean eating" and diet friendly:

Switched the white rice out for brown rice

Used ground turkey instead of beef

Used two bell peppers instead of one (to boost the veggie content)

I did not add the sugar--instead, I made sure to use organic tomato sauce, which tends to be sweeter than non-organic. I also added about a tablespoon of fresh, minced basil to play up the sweetness.

It turned out fabulous!!

Anonymous said...

Hello, Brandie! Sounds like a great recipe. I was planning on trying it tomorrow, until I noticed that you put t tsp. garlic powder. Would that be 1 tsp. garlic powder? Thanks!

Anonymous said...

Wonderful recipe! My whole family loves it and wants more! Thank you so much for sharing this, Brandie. I see it becoming a family favorite.

Anonymous said...

This is an awesome soup- just made it- HOWEVER to me it was missing something...needed some ground cumin!! PERFECT!!!

MsPinkerBell said...

Wonderful * Awesome
I did add Italian Sausage & Used Progresso Recipe Starters Fire Roasted Tomato Instead Of Tomato Sauce

Brandie S. said...

Oooh, love the fire roasted tomato soup, great addition! Thank you so much!

Brandie S. said...

Thank you so much!

Brandie S. said...

Oh goodness, you are so right! I fixed it. Thank you for letting me know. It should be one teaspoon. :)

JustMe said...

I wish I had found this soup earlier today - I would be making it instead of the chicken & rice on the stop now. I'll be trying this one soon! However, instead of draining the meat like you do, I tilt the frying pan on the edge of the stove with a kitchen towel under it to absorb the heat. Push the meat to the top of the pan and the grease will drain to the bottom. I use a paper napkin or paper towel to absorb the grease and then discard them. This keep grease from clogging my pipes.

Gina Hunnicutt said...

I saw your post on Facebook about this receipe. I immediately clicked on the link and printed off the receipe. The directions were easy to follow and this soup turned out great!

Anonymous said...

Does this freeze well? My sister is having her second baby soon, and I would love to make her a variety of go-to-meals for her and her family to simply reheat.

Anonymous said...

I have made Stuffed Pepper Soup twice now and it tastes WONDERFUL! I did add some cumin to my version. (I don't know how much though, I just sprinkled it in and kept tasting until I thought it was enough!)

Theresa said...

I've been in a real slump with meals for my family. We made this tonight and we all loved it! Thanks for the recipe!

Judy F said...

I have made this twice. Last night I made it and added some zucchini! It is super yummy! My husband and I both love it! Thanks for sharing all your wonderful recipes! I have used many and have not been disappointed:)

kbartlett03 said...

Ok, so I have made this once, and my husband and son (18 months) both loved it!!! Today, I went home on my lunch break and made all of the ingredients, but threw it in my crockpot, so that it will cook while I am at work!! I hope it tastes just as good!! :) I'm so excited!! :)

Anonymous said...

This sounds so good; gonna have to try it - soon!! ~ I was wondering if the can of diced tomatoes is drained - or do you use the juice, as well?
- Thank you for sharing all of these recipes! :-)

Anonymous said...

Wondering if this is a soup you can make in big batches and can?

Beth said...

This is my new favorite recipe! For the person asking, this will freeze Perfectly! I adapted to the crock pot and cooked on low all day and then added the cooked rice in at the end. I doubled the recipe, so I couldn't do this myself this time, but you could also add in the additional water (that you would cook the rice in)directly to the crock pot and toss in the rice. Adjust the pot to HIGH for the duration until the rice is cooked. You could even put this in the crock pot frozen and BOOM it will be done at dinner. Thank you for a great recipe. I am sharing it like crazy!

Elaine Klingbeil said...

My mom made this today and modified it a bit. She had so many tomatoes from the garden to use so she just used the fresh tomatoes in stead of soup or sauce or the canned tomatoes. It was really, really good! I will be making it myself sometime, but will probably have to use the canned tomatoes. Thanks for the recipe!

Anonymous said...

Followed the recipe exactly but it wasn't soupy enough. Thick like spaghetti sauce. I had to add water. Are you sure that wasn't supposed to be two cans of broth?

Kristina Nairn said...

Looks really good, I will have to try this sometime, thank you! Sounds like it may taste a little like chili, minus some spices. I think I will add some corn and some smoked sausage as well. I really loved stuffed peppers with some beef and sausage. Thanks again!

Anonymous said...

Is there a preference for the tomato soup or tomato sauce? And is there a preference for beef broth or chicken broth? Also, someone commented above it wasnt soupy enough, does it require 2 cans of broth?

Jennifer said...

I made this soup today and it was a hit! No leftovers! Thank you for a quick, easy and delicious recipe. I will be back!

Anonymous said...

It's a cool rainy day here in Colorado, so I'm throwing all of the ingredients in the slow cooker on low (except the rice I'll add the last 30 min.) so I can just come home from work and enjoy!

Anonymous said...

I just made it tonight, I think I'd cut back on the rice by at least 1/2 a cup because it wasn't very "soupy".

Brandie S. said...

Thank you for coming back to let me know how it turned out for ya Jennifer! So happy it was a hit!!

Brandie S. said...

Now that sounds like a plan! :)

Sami Bradley said...

Does that work well? Do you just cook the hamburger first, and throw it all in then?? or do you cook the veggies with the hamburger first?

Brandie S. said...

Love that you made it your Jessica!

Brandie S. said...

Sami, you need to cook the hamburger first or else the end result would come out too greasy.

Brandie S. said...

Thanks so much Beth! I just love hearing that!!

grama Vikki said...

This soup was fantastic, I used fresh peppers, tomatoes, onion, wow was it good. I didn't even cook the rice first. I used brown rice and let it cook in the soup. Wow!

Anonymous said...

I made this tonight with ground venison and you would never know the difference (which is great because I don't generally like venison :)).
Added the rice to the mixture in my Ninja Cooking System instead of cooking separately which required some additional water as it cooked.
We will make this many times.I finally have a "go to" recipe that everyone likes to use ground venison in my freezer! Thank you.

Brandie S. said...

Yay!! That is great to know. I love hearing that! I have lots of folks ask if venison will work in certain recipes so it's good to know it tasted good in this. Thank you for letting me know!

Anonymous said...

Do u know how many servings this is?

pictureperfectcooking.com said...

I just made your soup this morning and it is really tasty! I have always like stuffed peppers but had never thought about making it into a soup. I am so glad that you had the idea. Have a great day!

Lee Lee said...

Thank you for this awesome recipe! My father-in-law and I were just talking about stuffed peppers the other night. He was telling me about how my mother-in-law would make stuffed peppers for dinner but he would only eat the stuffing part and he would give her all his peppers. I got a chuckle out of that because that's exactly what I did with my mom when I was a kid. We both agree that we like the flavor the peppers give the stuffing but we don't like texture of them when they're cooked. My mother-in-law passed away about 7 years ago and after our talk the other night I was thinking of making stuffed peppers for him because I realized they were one of his favorite meals. When I read your recipe, I thought this soup would be a great alternative since it's like a bowlful of the stuffing with just enough pepper to give it that flavor he loves.

Glenn Grunow said...

I made this tonight and it was Yummy. To give it a little kick I added som Red Hot Sauce and Nutmeg and I changed the Cheese to Grated Parmesan. Delicious!

Anonymous said...

The possibilities for variations on this soup seem endless. Used what I had on hand: ground round (1.5lb), medium onion, 2 bell peppers, 40 oz jar of iimported from Italy marinara sauce, and 16 oz. of chicken stock. Seasoned with salt, pepper and Tony Chachere's creole seasoning. After making the soup part, I refrigerated it overnight WITHOUT adding the rice so the flavors could meld - you know soups and stews are always better the next day. Then when I heated it back up, instead of rice I used tiny orzo pasta. Absolutely delizioso! Thanks for the inspiration!

Darlene said...

I made this a couple of days ago, since I have always loved stuffed green peppers. It turned out delicious and I followed the recipe exactly but it did seem to need a little more broth. The rice must have soaked it up. Next time I'll just add more broth. Thanks, I can't wait to try more of your recipes.

Bernadette Glen-Robertson said...

If I made this in a crockpot, would I have to wait until the end to add the rice? Or do you think I could add uncooked minute rice at the beginning and it would be done at the end?

Bossmom said...

Going to use quinoa instead of rice and stevia to replace sugar. Carb free!

Anonymous said...

If you have time, how did you triple it, I was just thinking of making this and bringing it to my daughter. Thanks

Anonymous said...

We had this for dinner tonight and loved it!! I like the fact that it was thick and hearty but you could add an additional can of broth if you want it more "soupy". I used the tomato soup and chicken broth and think I will stick with that. I loved the fact that it's a mild soup also as I have issues with spicy foods these days. My Sweetie added hot sauce to his :) This will be one of our favorite winter soups :)

Angela Bouchard Madore said...

Thank you so much for sharing this-- such an easy weeknight dish! The ingredients are staples in our home so should be quick and easy to pull together. Looking forward to trying it tonight!

Barbara Mc said...

I love this Brandi. My husband doesn't eat peppers so I make the soup thick and freeze it in the large muffin tins and pop it out and put in plastic bags after it's frozen. Then on a work day (night) I pop one of the servings in a bowl with a lid, add a small can of tomato sauce and by the time I get ready for lunch, if's thawed, ready to be microwaved and oh so good!

Anonymous said...

I made the stuff green pepper soup, and brought it to work and everybody like it. I am going to add cabbage to it instead of the green peppers next time. To see how it would tastes. Stuff cabbage soup.

three feathers said...

Hubster and i luvs luvs luvs stuffed peppers; but the young'un won't eat them, altho he luvs everything in a stuffed pepper (kids...need i say more?).

Saw this soup recipe around Thanksgiving, tried it and BINGO! Young'un ate 2 (that's TWO) bowls!

We are still in the age of miracles ;0)

Thank you for this recipe and for all your family-friendly and deeelish meal ideas

Anonymous said...

Thank you... very easy recipe and OMG taste great.... The family loved it!!!!!!!!!!!!

Anonymous said...

used V8 instead of the tomato soup gives great flavor

Anonymous said...

what a great idea. I made stuffed peppers and had to much filling so I made soup. It was great. Thanks

Anonymous said...

I make this stuffed pepper soup alot. its so delicious. I like to top mine with some parmesan cheese.

Dawnee said...

This sounds delicious! I like the taste of the peppers when their stuffed but I just can't bring myself to eat them lol. I bet this will solve my issue!

Anonymous said...

Since I'm about to make this for the umpteenth time, thought it would've nice to pop back over and say how much we love it and thanks for sharing! We top it off with loads of crumbled queso fresco and avocado chunks, and cornbread if I have any. Delish, delish delish!

Katherine Moore said...

This is great!!! my whole family loved it and we are making it again tonight and my husband invited the extended family over to try it out!! im sure they will love it to!! thank you for the recipe!!!

Lisa B. said...

This was ridiculously good!!! Perfect for a cooking lesson with my 6 year old & what a yummy surprise. I used tomato sauce & beef broth. I will probably double both next time, since there wasn't much "juice" in the end. I left out the sugar too, since I don't use it when making regular stuffed peppers. This is definitely going to be a regular feature at our table.

Anonymous said...

This is a great low calories soup. I make the rice on the side and let my husband add it to his. I also add mushroom to bulk it up a little for myself. Thank you for a savory soup that we enjoy. God Bless You.

Anonymous said...

I found this recipe on pinterest and just finished making it. It's suppose to be for dinner but my toddler and I are having it for lunch too. I love the taste of the soup it's not bland and it doesn't have a bunch of unnecessary spices. Other soups have had added stuff. Which other people might like but for this paticular soup it is not needed. Very simple and easy to make when you're in a crunch. Can't wait for the rest of the family to try it. Thanks again will follow you on pinterest!

Brandie Skibinski said...

I love that your toddler is digging in too! That's awesome! So happy you loved this!

Cathy Myers said...

This is a delicious soup, thanks for sharing. I just wondered if you or anyone else have a recipe for Cabbage Roll soup?

Wanderer said...

One of the "PA Dutch" local buffets have this, and I have made it every so often. It is REALLY good! For those of you who don't like the green peppers, I use the red bell peppers, much less acidic and easier on the stomach, AND they are sweeter! (I use them for my stuffed peppers also!). My 84 years-young Mom can't eat the green ones but can eat the red ones :) If you like stuffed peppers, you have to try this! YuM! It also freezes well, great for having on cold winter nights for supper with homemade cornbread!

Anonymous said...

Can I do this with jalapeno peppers instead?

trinity said...

I'm making this for myself now since the hubs is working nights and is picky anyways (more for me!). It smells like I have a pan of stuffed peppers in my oven! Taste tested it and I am so excited to dish it up! Very quick and very easy to pull together..perfect for the winter months coming up!! Thanks so much!!! :)

Anonymous said...

Came across this yesterday & made it last night. The whole family loved it & it will now be added to the fall/winter soup rotation. Thank you!

Carole said...

I just came across this recipe and made it last night. I only used 1/2 lb. ground beef, because that's how we are, but loved the soup. Next time for us I will add an extra green pepper just so it has more of that stuffed pepper flavor. :-)

katelupo said...

I've been making this over and over for the past year and I just thought today to comment. I use ground turkey, 2 peppers and only 1 cup of cooked rice to lighten the calories a bit. It is SO GOOD!! Thanks for the yummy recipe =)

Robert Kinney said...

Hi I have been making this soup a long time since I was a kid and that was 50 years ago, but I leave out the cheese and add a teaspoon of ground cumin for flavor.I use tomato juice for my base liquid as well. Fine recipe though! Bob