Stuffed Green Pepper Soup
"A meal on its own!!! Tastes just like stuffed peppers without all the glamour. Truly easy and satisfying. Comfort food at its finest. Can easily be prepared in a crock pot...at step 3 just throw it in the crock on med for 7 hours . It freezes nicely too!"
photo by Marmies
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
20
ingredients
- 2 lbs ground beef
- 1 cooking onion, chopped
- 2 (28 ounce) tomatoes
- 3⁄4 cup uncooked rice
- 2 liters beef broth
- 3 green bell peppers, chopped
- 5 tablespoons brown sugar
- 2 tablespoons vinegar
- 4 teaspoons steak sauce
- 1 teaspoon salt
- 1 teaspoon celery salt
- 1 teaspoon pepper
directions
- In a large dutch oven brown meat and onion with salt and pepper.
- Add green pepper to partially cook - 5 minute.
- Add remaining ingredients.
- Bring to a boil,.
- Reduce heat and simmer 45 min untill rice cooked and peppers tender.
- Top with Parmesan or cheddar and serve with crusty bread.
- Enjoy!
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Reviews
-
The best soup I have ever eaten...the vinegar makes it! -
Made this just like it is written and enjoyed it. Even my wife, who saw what I was making ran away screaming because she hates green peppers in things, LOVED IT. those words were her own. Thanks for posting. They truly tasted like the stuffed peppers you can buy frozen. -
My husband and I thoroughly enjoyed this soup. It's a bit on the sweet side, and I was surprised when my husband took his first sip of the soup, and didn't add any Tabasco to it (like he usually does when I make soups that have a tomato base to it). Hubby said it was very good made as is. The next day when I reheated the soup, I found I needed to add some liquid to it, so I poured in a bit 'Spicy Hot' V-8 Low-Sodium Vegetable Juice. The small amount I added, didn't make the soup spicy or hot, but it did take away a bit of the sweetness to it. The soup still tasted wonderful, and we certainly enjoyed the leftovers. I did want to mention... when making this soup, I did use 1-lb. of ground venison, 1-lb. (85% lean) ground beef, a mix of red & orange chopped bell peppers (2 cups), 1-(32 oz.) box beef broth, plus I used a 1/2 teaspoon each: table salt, seasoned salt, and white pepper. By the way... I found it only takes 30 minutes to cook the rice, so that's how long I simmered this soup. Marmie, this soup is quite tasty, and I look forward to making it again. Thank you for sharing this recipe! -
I halve the recipe since there are only 2 of us. Making another batch for some elderly friends and my MIL. This is delicious and very easy. It does get better the 2nd day, if it lasts. -
Really good, hearty soup! Definitely use the parmesan cheese - takes it up a notch. I varied the method for the crockpot: mixed everything together except the rice & refrigerated over night, put in the crockpot for 8 hours, then added the rice once the soup was good & hot (about an hour into the cooking time).
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RECIPE SUBMITTED BY
I live on a farm in beautiful Alberta Canada with my husband and children. Between us we have six 'kids' ranging in age from 16 - 26 years old. Now that there are only two of our kids left living at home, I have more time to play around with my real passion; cooking and trying new recipes. I really love it when the kids come home so I can cook for them. I truly enjoy harvesting our massive garden (well, actually it is more my husband Jerry's garden if I am honest.)and putting up preserves every year. We have a great arrangement, he plants and weeds - I cook and can everything edible! It works well for us. My favorite thing is when my husband and I share a glass of wine while I am cooking and have the best visits. Oh so much good food out there and so little waistline to spare!
My idea of a nice vacation souvenir is a pile of new and unusual spices to play with! If I don't know what it is.... I just search for it on Recipezaar!!! Way too much fun!
