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Contest-Winning Stuffed Pepper Soup Recipe
Contest-Winning Stuffed Pepper Soup Recipe photo by Taste of Home

Contest-Winning Stuffed Pepper Soup Recipe

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4.64 19
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This is an excellent example of how convenience foods can be combined for a tasty entree. Ready in minutes when I get home from work, this soup becomes part of a balanced meal with a tossed salad, rolls or fruit. For variation, try chicken, turkey or even venison instead of ground beef. –Tracy Thompson, Cranesville, Pennsylvania
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6-8 servings


  • 1 package (8.8 ounces) ready-to-serve long grain and wild rice
  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 2 cups frozen chopped green peppers, thawed
  • 1 cup chopped onion
  • 1 jar (26 ounces) chunky tomato pasta sauce
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
  • 1 can (14 ounces) beef broth

Nutritional Facts

1 serving (1-1/2 cups) equals 238 calories, 8 g fat (3 g saturated fat), 31 mg cholesterol, 917 mg sodium, 28 g carbohydrate, 4 g fiber, 14 g protein.


  1. Prepare rice according to package directions. Meanwhile, in a large saucepan, cook the beef, green peppers and onion until meat is no longer pink; drain. Stir in the pasta sauce, tomatoes, broth and prepared rice; heat through. Yield: 6-8 servings (about 2 quarts).
Originally published as Stuffed Pepper Soup in Quick Cooking January/February 2006, p37

Nutritional Facts

1 serving (1-1/2 cups) equals 238 calories, 8 g fat (3 g saturated fat), 31 mg cholesterol, 917 mg sodium, 28 g carbohydrate, 4 g fiber, 14 g protein.

Reviews for Contest-Winning Stuffed Pepper Soup(19)

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Reviewed Mar. 10, 2014

this soup is sooo awesome !!!!! everyone who loves stuffed peppers needs to try this soup!!! I had to change almost everything but it was only because it was what I had on hand and I really wanted to try it and it turned out fantastic... I used ground sausage rather then hamburger, used two cans of diced tomatoes with garlic, basil and oregano, one I just left as is the other I put into the food processor to make a sauce like consistency, used 3 medium fresh green peppers chopped, 2 cups of beef broth, and I had about 1/3 of a jar of jarred pasta sauce (leftover from a dinner I had earlier in the week figured why waste it !) and a bunch of spices including bay leaves!!! turned out great I regret not making more to freeze, oh n I didn't put the rice right in the pot incase I wanted to freeze it but there isn't any left!!!! try it you wont be sorry!!!

Reviewed Jan. 24, 2014

Instead of using the packaged rice mix I used about 2 cups leftover white rice , otherwise I followed the recipe as written. It was excellent!

Reviewed Dec. 30, 2013

This is such a quick recipe to make - all the flavor of stuffed peppers without the fuss!

Reviewed Oct. 12, 2013

This is one WONDERFUL soup! My family has declared it a YES meal!

Reviewed Dec. 18, 2012

I made this with soy crumbles instead of meat for a healthy alternative. I used Yves soy crumbles. I'll definitely make this again; my husband and I both loved it!

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