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
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.
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 by Palatable Pastime (You are Here!)
- Green Pork Chili by A Day in the Life on the Farm
- Instant Pot Beef Stew by Making Miracles
- Tomato Apple Soup with Pull Apart Cheese Bread by Sneha’s Recipe
- Vegetable Beef and Quinoa Soup by Sid’s Sea Palm Cooking
- Vietnamese Beef Stew (Bò Kho) by Karen’s Kitchen Stories
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Turkey Stuffed Bell Peppers
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Amish Stuffed Pepper Soup
Amish Stuffed Pepper Soup
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
