Amish Stuffed Pepper Soup

Amish stuffed pepper soup has all  the flavors of a traditional stuffed pepper in soup form, for a heartwarming and nourishing main course meal.
Amish Stuffed Pepper Soup

Amish Stuffed Pepper Soup

By Sue Lau | Palatable Pastime

My recipe of the day is for an Amish stuffed pepper soup with the soup swappers group. Which takes all the great flavors of stuffed bell peppers and puts it into a bowl.

Now I have seen these kind of recipes before,  and  often times it will have just browned and crumbled ground beef in it. But that’s not what I wanted to do here.

I know my Mom used to make a version  of stuffed peppers she liked, which had saucy meat in the pepper then topped with melted cheese. But that’s not the Amish version, For that, we need rice mixed in there.

And even more so, the thing needs to come together inside  the pepper like a porcupine meatball.

But a soup with just beef crumbles  isn’t going  to be like that. So hence,k the meatballs. Which despite the little bit of extra work,  is all worth  it. Trust me.

Amish Stuffed Pepper Soup

This uses two different  kinds of rice  so don’t space on that and  use the wrong ones. You’ll need the instant or minute rice  inside the meatballs so they cook properly. Then you can use regular long grain in the soup.

You could use  instant rice in the soup, but it takes less time and has a softer different texture.  Not the one I prefer.

The  flavor in this is very good and I promise you  will  love it if you also love something  like tomato  rice soup. I hope you enjoy.

Soup Saturday Swappers

Main  Course Soups & Stews

Hosted by Wendy Klik

Check out what  other Spring Soups the  bloggers have made for January 2020!

Amish Stuffed Pepper Soup

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Amish Stuffed Pepper Soup

Amish Stuffed Pepper Soup

Amish Stuffed Pepper Soup

Sue Lau
Prep Time 20 mins
Cook Time 1 hr 10 mins
Course Main Course, Soup
Cuisine American, Amish

Ingredients
  

Meatballs:

  • 1 pound ground beef
  • 1 large egg
  • 1 cup uncooked instant rice minute rice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup finely minced onion
  • 1 teaspoon minced garlic
  • 1/4 cup V-8 juice

Braising liquid:

  • 10 ounces V-8 juice
  • 2 cups beef broth
  • 2 10 ounces each cans undiluted condensed tomato soup
  • 1/2 teaspoon marjoram

Soup:

  • 2 green bell peppers diced
  • 1 large onion chopped
  • 1 tablespoon olive oil
  • 1/2 teaspoon chopped garlic
  • 14.5 ounce can diced tomatoes
  • 1 cup water
  • 2/3 cup raw long grain rice not instant
  • salt and black pepper to taste
  • 2 teaspoons dried parsley

Instructions
 

  • Combine ingredients for meatballs in a mixing bowl.
  • Shape into meatballs and brown in a skillet.
  • Add braising liquid and marjoram to skillet; bring to a boil, then reduce heat, cover and simmer for 40 minutes.
  • About ten minutes before time is up on meatballs, saute in a soup pot the bell pepper, onion and garlic in oil to soften the veggies.
  • Add remaining ingredients, bring to a boil, then reduce heat cover and simmer for 20 minutes.
  • Stir in the meatball mixture and serve.

Notes

From the kitchen of palatablepastime.com
Keyword bell pepper soup

Amish Stuffed Pepper Soup

 

3 responses

  1. How cool that you used V8 in this soup and in the meatballs. Minute Rice in meatballs is an old trick my mother used to use. This looks amazing Sue.

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