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

Stuffed Pepper Soup Recipe

Publisher Photo
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

Ingredients

  • 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, 1,158 mg sodium, 24 g carbohydrate, 3 g fiber, 19 g protein.

Directions

  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

Nutritional Facts

1 serving (1 cup) equals 248 calories, 8 g fat (4 g saturated fat), 45 mg cholesterol, 1,158 mg sodium, 24 g carbohydrate, 3 g fiber, 19 g protein.

Reviews for Stuffed Pepper Soup

AVERAGE RATING
   (133)
RATING DISTRIBUTION
5 Star
 (103)
4 Star
 (25)
3 Star
 (4)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Jan. 21, 2015 Edited Jan. 22, 2015

"I gave the recipe 5 stars but none of them showed up. :o("

MY REVIEW
Reviewed Jan. 21, 2015 Edited Jan. 22, 2015

"I gave the recipe 5 stars but none of them showed up. :o("

MY REVIEW
Reviewed Jan. 8, 2015 Edited Jan. 9, 2015

"My husband and I loved this! I have to say I went through my cabinets and used random cans of tomatoes and sauce. One can of tomatoes was garlic, the other was with onions and green peppers. One of my tomato sauces was Italian and the other was plain. I also did the Minute rice in the last 10 or 15 minutes. Mine turned out more like stuffed peppers without taking all of the time of boiling and baking. I will definitely make this again! Thank you!"

MY REVIEW
Reviewed Jan. 3, 2015

"Delish!"

MY REVIEW
Reviewed Nov. 11, 2014

"Great recipe, but I did make a couple changes. Substituted lg. carton of beef broth for one of the two quarts of water; added a cup of chopped onion; and substituted crushed tomatoes for the tomato sauce. Also, simmered it 60-70 min."

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