Looking For Stuffed Pepper Soup Recipe?

This is the one I use.

Stuffed Bell Pepper Soup
2 pounds ground beef
1 can tomato sauce (28 oz)
1-28 oz can diced tomatoes, undrained (I used diced tomatoes with Italian seasoning)
2 cups COOKED rice
2 cups chopped green bell pepper (I used 3 large)
2 beef bouillon cubes (I used 'Better than Bullion')
1/4 cup packed brown sugar
1 t. salt (or to taste)
1/2 t. pepper (or to taste)

In a large saucepan or dutch oven brown beef, drain.
Add remaining ingredients, EXCEPT rice, bring to a boil, reduce heat and simmer 45 minutes,
add rice and simmer for about another 30 minutes.

This makes a really thick soup. Posted By: fuzzbe2000

On 12/18/2014 chips said:

This is the one I use.

Stuffed Bell Pepper Soup
2 pounds ground beef
1 can tomato sauce (28 oz)
1-28 oz can diced tomatoes, undrained (I used diced tomatoes with Italian seasoning)
2 cups COOKED rice
2 cups chopped green bell pepper (I used 3 large)
2 beef bouillon cubes (I used 'Better than Bullion')
1/4 cup packed brown sugar
1 t. salt (or to taste)
1/2 t. pepper (or to taste)

In a large saucepan or dutch oven brown beef, drain.
Add remaining ingredients, EXCEPT rice, bring to a boil, reduce heat and simmer 45 minutes,
add rice and simmer for about another 30 minutes.

This makes a really thick soup. Posted By: fuzzbe2000

Thank You chips, Question why the Brown Sugar? I will try this and I appreciate you sharing this Recipe.

I've made this one. It is very easy and so good. Oliverio jarred peppers in sauce are a West Virginia product, but you may have something similar in your area. These can be ordered by mail. They have a FB page and a website with a lot of other good recipes.

They recommend using some peppers inside a grilled cheese sandwich. I haven't tried that yet, but am thinking about it, sounds so simple. They have a yummy looking meatloaf too. Becki

OLIVERIO PEPPER SOUP

1 lb. lean ground beef

1 chopped onion

2 25.5 oz. jars Oliverio Peppers in Sauce in desired hotness (I used the Sweet peppers)

2 cans beef broth

2 cups cooked white rice

In a large skillet brown ground beef and chopped onion, drain. In a large pot (or crockpot) pour the two jars Oliverio Peppers in Sauce and the beef broth. Stir in drained meat and onion, add cooked rice and simmer. Serve with your favorite bread.

*When I made this, I used the crockpot and let it simmer on low for a couple of hours probably. I think I added a little water at one point. It was good and even better reheated the next day. Yum.

On 12/18/2014 BeckiWV said:

I've made this one. It is very easy and so good. Oliverio jarred peppers in sauce are a West Virginia product, but you may have something similar in your area. These can be ordered by mail. They have a FB page and a website with a lot of other good recipes.

They recommend using some peppers inside a grilled cheese sandwich. I haven't tried that yet, but am thinking about it, sounds so simple. They have a yummy looking meatloaf too. Becki

OLIVERIO PEPPER SOUP

1 lb. lean ground beef

1 chopped onion

2 25.5 oz. jars Oliverio Peppers in Sauce in desired hotness (I used the Sweet peppers)

2 cans beef broth

2 cups cooked white rice

In a large skillet brown ground beef and chopped onion, drain. In a large pot (or crockpot) pour the two jars Oliverio Peppers in Sauce and the beef broth. Stir in drained meat and onion, add cooked rice and simmer. Serve with your favorite bread.

*When I made this, I used the crockpot and let it simmer on low for a couple of hours probably. I think I added a little water at one point. It was good and even better reheated the next day. Yum.

I'm in Texas and will look for the peppers here. What size cans of Broth the small ones? Thanks BeckieWV.

I may try this recipe but will definitely omit the brown sugar! I certainly don't want a sweet soup. Sounds good though.

  Katey1261,these soup & stuffed pepper recipes were taken from this forum. I comparedthe stuffed peppers ingredients with the soup ingredients and added those I liked to thesoup. This past summer, I found bell peppers/zucchini/yellow squash combo pkgs in the produce section literally for pennies--- oh, that soup turned out so delicious!!! I love soup ANYtime of the year.  

  HOPING THE FORMAT IS BETTER THIS TIME!!!  

  Big Mike's Greek Roasted Stuffed Peppers Everyone has a stuffed pepper recipe. I borrowed the concept of mine from Ellie's Greek-Style Stuffed Peppers. After making it, posting the results getting some feedback from friends and family I modified it and the results were outstanding. The biggest thing I changed was to roast the peppers before stuffing them. I like the peppers to be softer than the original recipe made and I love the extra flavor from the roasting process. I also added lamb to the meat mixture. I mean, hey, this is supposed to be a Greek recipe, right? It doesn't matter if you make red or green peppers, you'll love this recipe. .......FunkyHulaGirl Ingredients  

  1/2 pound lean ground beef   

  1/2 pound ground lamb   

  1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry   

  1 medium zucchini, coarsely grated (about 2 cups)   

  1 small onion, minced (about 1 cup)   

  3/4 cup white rice (cooked)   

  1 egg, lightly beaten   

  1/2 teaspoon dried oregano   

  1/2 teaspoon salt   

  Freshly ground black pepper   

  3 large red or green bell peppers, halved lengthwise, cores and ribs removed   

  2 (14 1/2-ounce) cans stewed tomatoes   

  3/4 cup good marinara sauce   

  1/3 cup crumbled feta cheese   

  Directions   

  Cut and core the peppers, then place them on a roasting pan open side down and broil them in the oven for 5-10 minutes (until they are scorched a bit and softened). You can do this on the top burners of your stove also, I prefer doing them all at once in the broiler. Remove from broiler and let cool. Preheat the oven to 350 degrees F. In a large bowl combine the beef, lamb, spinach, zucchini, onion, rice, egg, oregano, salt and a few grinds of pepper. Mix until thoroughly combined. In another bowl combine the stewed tomatoes and marinara sauce and mash with a potato masher until the tomatoes are broken into smaller pieces. Arrange the pepper halves cut side up in a 9 by 13-inch baking dish and fill each pepper half with the meat mixture. Pour the tomato marinara mix over the peppers. Cover with foil and bake for 30 minutes. Uncover and bake until the meat mixture is completely cooked and the peppers are tender, about 25 minutes longer. Sprinkle with the feta cheese and serve.   

  Posted on QVC BB by FunkyHulaGirl   

  *****************************************************************  

  Unstuffed Peppers   

  Brown ground beef, drain fat: 1 lb ground beef   

  Add to pan & sauté til tender: 1 sm onion, diced small 1 clove garlic, minced   

  Add to pan: 28oz tomatoes, crushed drain juice (measure juice)* 1 can tomato sauce 1 tsp Worchestershire sauce 1 cup tomato juice from can* 1/2 cup uncooked rice   

  Add ground beef back to pan. Stir together. Cover with strips of bell peppers (can parboil or nuke if you like the peppers cooked longer. I do.) Cover and cook until liquid is almost all absorbed and rice is tender. Mixture should be moist when rice is done. About 20 -30 mins. Left over tomato juice or water can be added if needed   

  Posted on QVC BB by Zhills   

  *****************************************************************  

  Stuffed Pepper Soup I also make a Stuffed Pepper Soup that was posted by SnuggleBunny (on QVC forum) several years ago. Get out your crockpot. This is a nice recipe to make this time of year since fresh tomatoes are readily available. I tweaked SBs recipe a bit and here it is:   

  1.5 lb. lean ground beef (prefer 80% chuck)   

  1- 28 oz. can tomato sauce 1- 28 oz. can diced tomatoes fresh tomatoes diced (just a few, if available)   

  2 c. diced green peppers (or green & red)   

  1 c. diced onions 2 cubes beef bouillon   

  1/2 c. packed brown sugar   

  1 Tbsp. parsley   

  ½ teas. marjoram   

  ½ teas. oregano   

  ½ teas. basil   

  2 teas. salt    

  1 teas. pepper   

  32 oz. beef broth   

  1 c. instant rice ---- (added after one hour on high)   

  Brown beef in large pan. Place in crock pot and add remaining ingredients (except rice). Stir everything together. Set crock pot on HIGH and cook for one hour. Add 1 cup rice. Turn down to LOW and cook for another 2 hours. Enjoy … it’s delicious.   

  Posted on QVC BB originally by Snuggle Bunny and modified here by AnikaBrodie   

  *****************************************************************  

  Crock Pot Stuffed Bell Pepper Soup-- Yield: 8-10 servings   

  1 lb ground beef 1 large onion, chopped small   

  4 large bell peppers, I used 2 red, a yellow and a green   

  1 can black beans, drained and rinsed   

  32 oz beef stock   

  16 ounces tomato sauce   

  2 TBS Worcestershire sauce   

  1 TBS Italian seasoning blend   

  2 tsp kosher salt, divided   

  1 tsp black pepper, divided   

  1/4 - 1/2 tsp crushed red pepper flakes   

  3 cups warm cooked rice   

  Cook and crumble the ground beef in a skillet over medium to medium high heat. Season the meat with 1 teaspoon salt and 1/2 teaspoon pepper while it is cooking. Add the onions to the skillet when it is almost browned. When the onions are tender, transfer the mixture to the Crock-Pot and add all the remaining ingredients EXCEPT the rice. Set the temperature to HIGH (for 3-4 hours) or to LOW (for 8+ hours). * When the peppers are tender, place a scoop of rice into each bowl and then ladle soup over it. Stir to combine. Enjoy! *   

  STOVE-TOP DIRECTIONS: If you prefer to make this on the stove, simply cook the meat and onion in a large pot. Once it has cooked, add all remaining ingredients (EXCEPT the rice) to the pot and simmer on low until the peppers are tender. This should take about an hour.   

  Posted on QVC BB by LoLa   

  http://community.qvc.com/forums/recipe/topic/466390/postid/9679228/re-recipe-for-stuffed-green-peppe...   

  *****************************************************************  

  STUFFED PEPPER SOUP   

  2# hamb (Katey, this is my, vabreeze's, comment: In poster's instructions, she said "brown beef"?????-- is 'hamb' lamb or hambone?!)   

  28 oz diced T   

  28 oz T sauce   

  2C chopped green pepper (2 large)   

  1C diced onion   

  1/4C brown sugar   

  1t pepper   

  2t salt   

  2 beef bullion cubes (I used 'better than bullion')   

  1 lg can water (having mixed my bbthan bullion, I omitted the water)   

  sliced baby carrots (add at beginning, takes longer to cook) 2C cooked rice (I made it with butter)   

  Brown beef, drain. Add remaining ingred. bring to boil. reduce heat, cover, and simmer 30-40 minutes.   

  Posted on QVC BB by mspammie who also indicated:   

  "found this in one of my books: (have it marked QVC, from 8-11, I note stuff on my   

  recipes) hmm wonder if one of the books? I have it hand written and I've made it numerous times and it's wonderful!) Have this marked in my cookbook as a "yum"and who in my family liked it etc.   

  I also noticed I have a Green Pepper Bake Casserole recipe! fall is coming, sounds good to me.!"    

On 12/18/2014 Katey1261 said:

On 12/18/2014 BeckiWV said:

I've made this one. It is very easy and so good. Oliverio jarred peppers in sauce are a West Virginia product, but you may have something similar in your area. These can be ordered by mail. They have a FB page and a website with a lot of other good recipes.

They recommend using some peppers inside a grilled cheese sandwich. I haven't tried that yet, but am thinking about it, sounds so simple. They have a yummy looking meatloaf too. Becki

OLIVERIO PEPPER SOUP

1 lb. lean ground beef

1 chopped onion

2 25.5 oz. jars Oliverio Peppers in Sauce in desired hotness (I used the Sweet peppers)

2 cans beef broth

2 cups cooked white rice

In a large skillet brown ground beef and chopped onion, drain. In a large pot (or crockpot) pour the two jars Oliverio Peppers in Sauce and the beef broth. Stir in drained meat and onion, add cooked rice and simmer. Serve with your favorite bread.

*When I made this, I used the crockpot and let it simmer on low for a couple of hours probably. I think I added a little water at one point. It was good and even better reheated the next day. Yum.

I'm in Texas and will look for the peppers here. What size cans of Broth the small ones? Thanks BeckieWV.

Yes, I just used two regular size cans, like soup can size. Hope you will like it. Becki

On 12/19/2014 vabreeze said:

   Katey1261,these soup & stuffed pepper recipes were taken from this forum. I comparedthe stuffed peppers ingredients with the soup ingredients and added those I liked to thesoup. This past summer, I found bell peppers/zucchini/yellow squash combo pkgs in the produce section literally for pennies--- oh, that soup turned out so delicious!!! I love soup ANYtime of the year.   

   HOPING THE FORMAT IS BETTER THIS TIME!!!   

   Big Mike's Greek Roasted Stuffed Peppers Everyone has a stuffed pepper recipe. I borrowed the concept of mine from Ellie's Greek-Style Stuffed Peppers. After making it, posting the results getting some feedback from friends and family I modified it and the results were outstanding. The biggest thing I changed was to roast the peppers before stuffing them. I like the peppers to be softer than the original recipe made and I love the extra flavor from the roasting process. I also added lamb to the meat mixture. I mean, hey, this is supposed to be a Greek recipe, right? It doesn't matter if you make red or green peppers, you'll love this recipe. .......FunkyHulaGirl Ingredients   

   1/2 pound lean ground beef    

   1/2 pound ground lamb    

   1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry    

   1 medium zucchini, coarsely grated (about 2 cups)    

   1 small onion, minced (about 1 cup)    

   3/4 cup white rice (cooked)    

   1 egg, lightly beaten    

   1/2 teaspoon dried oregano    

   1/2 teaspoon salt    

   Freshly ground black pepper    

   3 large red or green bell peppers, halved lengthwise, cores and ribs removed    

   2 (14 1/2-ounce) cans stewed tomatoes    

   3/4 cup good marinara sauce    

   1/3 cup crumbled feta cheese    

   Directions    

   Cut and core the peppers, then place them on a roasting pan open side down and broil them in the oven for 5-10 minutes (until they are scorched a bit and softened). You can do this on the top burners of your stove also, I prefer doing them all at once in the broiler. Remove from broiler and let cool. Preheat the oven to 350 degrees F. In a large bowl combine the beef, lamb, spinach, zucchini, onion, rice, egg, oregano, salt and a few grinds of pepper. Mix until thoroughly combined. In another bowl combine the stewed tomatoes and marinara sauce and mash with a potato masher until the tomatoes are broken into smaller pieces. Arrange the pepper halves cut side up in a 9 by 13-inch baking dish and fill each pepper half with the meat mixture. Pour the tomato marinara mix over the peppers. Cover with foil and bake for 30 minutes. Uncover and bake until the meat mixture is completely cooked and the peppers are tender, about 25 minutes longer. Sprinkle with the feta cheese and serve.    

   Posted on QVC BB by FunkyHulaGirl    

   *****************************************************************   

   Unstuffed Peppers    

   Brown ground beef, drain fat: 1 lb ground beef    

   Add to pan & sauté til tender: 1 sm onion, diced small 1 clove garlic, minced    

   Add to pan: 28oz tomatoes, crushed drain juice (measure juice)* 1 can tomato sauce 1 tsp Worchestershire sauce 1 cup tomato juice from can* 1/2 cup uncooked rice    

   Add ground beef back to pan. Stir together. Cover with strips of bell peppers (can parboil or nuke if you like the peppers cooked longer. I do.) Cover and cook until liquid is almost all absorbed and rice is tender. Mixture should be moist when rice is done. About 20 -30 mins. Left over tomato juice or water can be added if needed    

   Posted on QVC BB by Zhills    

   *****************************************************************   

   Stuffed Pepper Soup I also make a Stuffed Pepper Soup that was posted by SnuggleBunny (on QVC forum) several years ago. Get out your crockpot. This is a nice recipe to make this time of year since fresh tomatoes are readily available. I tweaked SBs recipe a bit and here it is:    

   1.5 lb. lean ground beef (prefer 80% chuck)    

   1- 28 oz. can tomato sauce 1- 28 oz. can diced tomatoes fresh tomatoes diced (just a few, if available)    

   2 c. diced green peppers (or green & red)    

   1 c. diced onions 2 cubes beef bouillon    

   1/2 c. packed brown sugar    

   1 Tbsp. parsley    

   ½ teas. marjoram    

   ½ teas. oregano    

   ½ teas. basil    

   2 teas. salt     

   1 teas. pepper    

   32 oz. beef broth    

   1 c. instant rice ---- (added after one hour on high)    

   Brown beef in large pan. Place in crock pot and add remaining ingredients (except rice). Stir everything together. Set crock pot on HIGH and cook for one hour. Add 1 cup rice. Turn down to LOW and cook for another 2 hours. Enjoy … it’s delicious.    

   Posted on QVC BB originally by Snuggle Bunny and modified here by AnikaBrodie    

   *****************************************************************   

   Crock Pot Stuffed Bell Pepper Soup-- Yield: 8-10 servings    

   1 lb ground beef 1 large onion, chopped small    

   4 large bell peppers, I used 2 red, a yellow and a green    

   1 can black beans, drained and rinsed    

   32 oz beef stock    

   16 ounces tomato sauce    

   2 TBS Worcestershire sauce    

   1 TBS Italian seasoning blend    

   2 tsp kosher salt, divided    

   1 tsp black pepper, divided    

   1/4 - 1/2 tsp crushed red pepper flakes    

   3 cups warm cooked rice    

   Cook and crumble the ground beef in a skillet over medium to medium high heat. Season the meat with 1 teaspoon salt and 1/2 teaspoon pepper while it is cooking. Add the onions to the skillet when it is almost browned. When the onions are tender, transfer the mixture to the Crock-Pot and add all the remaining ingredients EXCEPT the rice. Set the temperature to HIGH (for 3-4 hours) or to LOW (for 8+ hours). * When the peppers are tender, place a scoop of rice into each bowl and then ladle soup over it. Stir to combine. Enjoy! *    

   STOVE-TOP DIRECTIONS: If you prefer to make this on the stove, simply cook the meat and onion in a large pot. Once it has cooked, add all remaining ingredients (EXCEPT the rice) to the pot and simmer on low until the peppers are tender. This should take about an hour.    

   Posted on QVC BB by LoLa    

   http://community.qvc.com/forums/recipe/topic/466390/postid/9679228/re-recipe-for-stuffed-green-peppe...    

   *****************************************************************   

   STUFFED PEPPER SOUP    

   2# hamb (Katey, this is my, vabreeze's, comment: In poster's instructions, she said "brown beef"?????-- is 'hamb' lamb or hambone?!)    

   28 oz diced T    

   28 oz T sauce    

   2C chopped green pepper (2 large)    

   1C diced onion    

   1/4C brown sugar    

   1t pepper    

   2t salt    

   2 beef bullion cubes (I used 'better than bullion')    

   1 lg can water (having mixed my bbthan bullion, I omitted the water)    

   sliced baby carrots (add at beginning, takes longer to cook) 2C cooked rice (I made it with butter)    

   Brown beef, drain. Add remaining ingred. bring to boil. reduce heat, cover, and simmer 30-40 minutes.    

   Posted on QVC BB by mspammie who also indicated:    

   "found this in one of my books: (have it marked QVC, from 8-11, I note stuff on my    

   recipes) hmm wonder if one of the books? I have it hand written and I've made it numerous times and it's wonderful!) Have this marked in my cookbook as a "yum"and who in my family liked it etc.    

   I also noticed I have a Green Pepper Bake Casserole recipe! fall is coming, sounds good to me.!"     

Let me say Vabreeze, you so over the top and I really want to say Thank You. I will check all this out. I will probably not add Brown Sugar since I have not tasted this in a Soup like this. I want savory not sweet.