Stuffed Pepper Soup

Stuffed Pepper Soup is a hearty soup with the unique flavor of stuffed peppers and a subtle added dimension from the addition of green chiles. A family favorite!

This is an adaptation of a soup by Mary Janeway. When I tasted it at a party, it turned out to be an interesting surprise. It looks a lot like a chile, but the flavor is quite different … and yes, it does taste a lot like stuffed peppers. I guess I’d describe it as more of an American taste than a Mexican or Tex Mex. Then, of course, I added green chiles and just loved the interesting addition to the flavors.

One thing about this soup is that you must cook it long enough. I cooked it nearly 4 hours on low in a crockpot and then tried it and was surprised at how thin it was (unlike the thick soup I was expecting). Around the 5 hour mark, the rice became fully cooked and the soup thickened up dramatically. Big difference! Note: altitude can make a big difference in cooking time. I’m live at nearly 10,000 feet, so you might get away with cooking it for less than 5 hours.

I also used mild green chiles and thought they were perfect. I would not use hot or medium hot – it might still be good, but hot chiles will overwhelm the stuffed pepper flavor and it won’t be stuffed pepper soup anymore.

Stuffed Pepper Soup

 

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Prep time

30 mins

Cook time

5 hours

Total time

5 hours 30 mins

 

A wonderful and nutritious soup that actually does taste like stuffed peppers.

Author: Anita

Serves: 20 servings

Ingredients

• 1 lb ground beef
• 2 qts water
• 1 qt spicy V-8 or bloody mary mix
• 3 red, yellow, orange, or green bell peppers (or combination), diced
• 1½ cup chili sauce (see notes to make your own)
• 1 cup uncooked long grain rice
• 2 celery ribs, diced
• 1½ cups diced onion (about 1 large)
• 2 tsp Kitchen Bouquet browning sauce
• 3 chicken bouillon cubes
• 3 large garlic cloves, pressed
• ½ tsp salt
• 2 cups mild diced green chiles

Instructions

1. Brown the ground beef, breaking it up into small bits as it cooks.
2. Dump all ingredients except green chiles into a 6 qt crockpot. Cook on low for 5 hours. This soup will go from thin to medium thick when it is ready (that's when the rice fully cooks).
3. Add the green chiles and cook for another 15 minutes minimum.
4. It's fine to let this cook several more hours.
5. Serve & enjoy! You may want to serve with shredded cheese on top.

Notes

Chili Sauce:
1 15 oz can tomato sauce
4 tbsp vinegar
1/2 cup brown sugar
1/2 tsp allspice

Blend all ingredients and put into covered container until ready to use.

3.5.3208