TheBottomOfTheTop: There’s nothing wrong with this recipe, but it feels… uninspired. I think I’d put rice in the soup, and top it with some shredded cheese.
Vidar34: No peppers got stuffed, and it isn’t soup. I am stricken with despponency. 🙁
It’s more like a stew with bell peppers in it. Bell Pepper Stew over Rice.
BucYeah4: You made bland chili
NurseNikky: If I ever made this, I’d definitely not just throw everything together like that. But it’s essentially chilli, but with no bite.
It needs a little bit of either jalepeno or Anaheim pepper and some slap yo momma seasoning.
Plus, the hamburger meat was basically boiling instead of frying.
PilgorTheWorst: I was under the impression the soup was going to be in the bell pepper
me2300: “Stuffed”. “Soup”.
calls_you_a_bellend: That’s pasta sauce.
Nevyn16: I feel there is a claim for false advertising here.
It says
> Stuffed bell pepper soup
but lets remove the inaccurate bits
> ~~stuffed~~ bell pepper ~~soup~~
I mean, in principle I’d probably eat it, with a few spices and cooked so it had like you know, some flavour…..but it is not soup and nothign got stuffed….
I feel cheated…..
I2ed3ye: Maybe it’s an Iron Man reference.
bigpig1054: Stuffed?
youniversespeaks: Looks good, thanks for sharing!
DougEECummings: Full recipe from [TipHero](https://tiphero.com/stuffed-pepper-soup/)
**Ingredients:**
* 1 Tbsp olive oil
* 1 lb lean ground beef (I used 93% lean)
* 1 cup chopped yellow onion
* 1 cup chopped red bell pepper
* 1 cup chopped green bell pepper
* 4 cloves garlic, minced
* 2 (14.5 oz) cans petite diced tomatoes
* 1 (6 oz) can tomato paste
* 1 (32 oz) carton beef broth
* 1/2 tsp dried basil
* 1/4 tsp dried oregano
* 1 tsp Kosher salt
* ¼ tsp ground black pepper
* 1 cup uncooked long grain white (or brown) rice
* 2 Tbsp chopped fresh parsley
* Cheddar or mozzarella cheese, for serving (optional, and I didn’t think it needed it)
* Additional Salt and pepper to taste
**Instructions**
1. Heat a large soup pot over medium heat. Add the olive oil and ground beef and break the meat apart with a wooden spoon. Cook until browned and mostly cooked through, about five minutes.
2. Add the onion, bell peppers and garlic and sauté until tender, about five more minutes.
3. Add the diced tomatoes, tomato paste, beef broth, basil, oregano, salt and pepper and bring to a boil, then lower the heat to low and simmer for 30 minutes.
4. While the soup is simmering, cook the rice according to the package directions. (I used 1 cup long grain white rice, 2 cups water and 1 tsp kosher salt, brought to a boil in a medium saucepan then turn heat to low and cook covered for 20 minutes, until the rice is tender and there’s no water left in the pan.)
5. Stir the parsley into the soup. To serve, ladle soup then divide the rice among each serving bowl. Serves 4-6 as a main dish