Stuffed Green Pepper Soup

This was easy to put together and tasted great and was even better the next day. Added the rice just before reheating.

Good comfort food. Was delicious. Will definitely make again.

Made as written and loved it. Will be putting it on regular rotation.

Great recipe for that "Stuffed Pepper" taste without out as much work. My whole family loved it, even those who normally won't eat green peppers. I made a double batch. I used 2 green and 1 yellow pepper. I added several cloves of minced garlic, 1 cup chopped zuchinni and 1 cup chopped mushrooms. To boost the flavor, I added 1 tbs Worchesteir sauce and 1 tsp dried Thyme. To make it more "kid friendly" I added a little sugar-free Splenda to sweeten it a bit. My 8-year-old loved it, but did comment that it "needed more meat" right before he ate a big bowl full! We also topped it with a bit of low-fat shredded cheddar cheese. I may try adding some chili powder, green chilies, and corn for a mexican twist! I do agree that adding the rice before serving makes for a nice texture and not mush. Adding this one to the keeper file!

Would I serve this at a dinner party? No, but I'd serve it any day to my family or for a very casual dinner with friends. It's absolutely delicious! Almost didn't try it b/c it sounded like an early 60's canned soup type recipe but glad I did. I added a tsp. of ground mustard and another tsp. of fresh chopped thyme, and used fire-roasted tomatoes. Also added 1/2 cup frozen corn at the very end. I used a store-brand cheap tomato soup and wish I'd looked for a better one, since the high fructose corn syrup taste was evident in the finished soup. Hard to find a high quality canned tomato soup that's condensed, but might be worth compensating for the extra liquidity just to avoid that tell-tale corn syrup flavor. Served with corn muffins and a spinach/grapefruit salad. And yes, absolutely remember to put rice in bowl, then pour soup over--don't mix them!

I love this go-to recipe when I have a good harvest of garden bell peppers. Tastes just like stuffed green peppers, only better! And so easy to make.

I made this for the first time this week...love it. I've packed it in my lunch for the last two days and it is one of those recipes that just gets better and better.

Very good. This tasted just like stuffed green peppers! I'm not a fan of canned tom. soup, so I used an additional can of diced tom. I puree'd both cans. I also blended one tablespoon of flour after cooking peppers and onions to thicken. Will certainly make this again.

It is really important to add the rice just before serving otherwise it will soak up all the broth and become like mush. Still tasty but no longer a soup.

This is a household favorite that we have been making for years. We use ground sirloin and Healthy-Choice tomato soup from Campbell's. Serve with homemade cornbread and honey-butter. Absolutely delicious and so easy to make!

My kids ate this, which was surprising since they are not big soup-eaters. It's a straight-up comfort-style soup, good for a simple weeknight meal on a cold night. I'd probably make another soup before this one again, as my husband and I tend to prefer more seasoning -- though he liked the soup a lot once he put in a nice kick of hot sauce.

Used brown rice and unsalted diced tomatoes. Also, I don't use undiluted tomato soup due to concerns about corn syrup so I substituted regular organic tomato soup about 1 1/4 cup. (Muir Glen organic creamy tomato). Great! comforting! fun!