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Stuffed Pepper Soup Recipe
Stuffed Pepper Soup Recipe photo by Taste of Home

Stuffed Pepper Soup Recipe

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4.5 147
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Some of us cooks at the restaurant where I work were talking about stuffed peppers and decided to stir up similar ingredients for a soup. Customer response was overwhelming to our creation! —Hoss's Steak and Sea House, Krista Muddiman, Meadville, Pennsylvania
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES:10 servings
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES: 10 servings


  • 2 pounds ground beef
  • 2 quarts water
  • 1 can (28 ounces) tomato sauce
  • 1 can (28 ounces) diced tomatoes, undrained
  • 2 cups cooked long grain rice
  • 2 cups chopped green peppers
  • 1/4 cup packed brown sugar
  • 2 teaspoons salt
  • 2 teaspoons beef bouillon granules
  • 1 teaspoon pepper

Nutritional Facts

1 serving (1 cup) equals 248 calories, 8 g fat (4 g saturated fat), 45 mg cholesterol, 1158 mg sodium, 24 g carbohydrate, 3 g fiber, 19 g protein.


  1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender. Yield: 10 servings (2-1/2 quarts).
Originally published as Stuffed Pepper Soup in Taste of Home October/November 1996, p51

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Reviewed Feb. 24, 2016

"Way too much water!"

Reviewed Feb. 11, 2016

"This is a winner with my family and our boys' college roommates. I added 1 onion, a jalape?o, 4 cloves garlic, 2 grated carrots, & 1 quart water with beef base because I cook the rice separately. It freezes better that way, too."

Reviewed Jan. 28, 2016

"I took this to an annual soup and salad lunch my ladies group has every January and it was a hit. I only made slight changes as the recipe is written here. I added a small chopped onion as I was browning the meat, reduced the brown sugar to 2 tablespoons and added one quart of beef broth instead of 2 quarts water and the beef bouillon. Everything else was the same as the recipe written here. I say that because the recipe published in the magazine in 1996 did not call for any water at all. Why does the website recipe say to add 2quarts of water? Did the restaurant notify the magazine after it came out that they had forgotten to include it in their recipe when they sent it in? Or did the TOH test kitchen add it? If so, why? I'm not complaining, just wondering. Anyway, I will be definitely make this again!"

Reviewed Jan. 5, 2016

"I always follow a recipe exactly the first time I make it, then make my own changes. Here is what I changed. It was too watery with 2 quarts of water. So I used no water and a 46 oz. Bottle of V-8. Also instead of all that rice I used half rice and half quinoa. Instead of beef bouillon granules I used roasted beef base. Absolutely delicious!"

Reviewed Dec. 28, 2015

"Soup needs onions and I won't be using brown sugar. As for the rice. I always cook it, or pasta in a separate pot as was suggested to me by a friend who is a chef. When you are ready to serve put rice, or pasta, in the bottom of bowl and ladle soup over the top. No gross, soggy rice or pasta ever again!"

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