That sounds so good! Wish I had thought of it but too late now. Still I have all the ingredients already canned or frozen so may whip some up anyway. Found this recipe to try and I generally like Taste of Home recipes.

The peppers and onions of course go soft when thawed but all the flavor should still be there. I think I may wait to add the rice after thawing it. Just not sure how rice will hold up to freezing and thawing.

https://www.tasteofhome.com/recipes/stuffed-pepper-soup/

Let us know how yours turns out.

Dave

Thanks Dave. I was worried about the rice myself. I wonder if maybe I should just whip up a big batch to eat this weekend and probably not freeze any. Thanks for the link!!

I freeze all the ingredients separately although I usually can b/w tomatoes. I also make an exploded pepper casserole more often so I'd rather keep the ingredients separate until I decide which to make. I think storing separately takes up less room (tomatoes in canning jars not using freezer space, onions in storage drawer, etc.). Both the soup and casserole are family favorites.