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

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4.5 148 163
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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 cup: 248 calories, 8g fat (4g saturated fat), 45mg cholesterol, 1158mg sodium, 24g carbohydrate (10g sugars, 3g fiber), 19g 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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bettyboop330 User ID: 126701 252121
Reviewed Aug. 2, 2016

"I made this recipe incorporating some changes recommended by other reviewers: We are just two unless our grown children come, so we halved the recipe except for the rice and green peppers. Added onion & garlic and sauteed them with the green pepper & ground meat. Used beef broth instead of water. Added the rice right at the end. Despite the changes I am giving this 5* as the end result is so delicious and it is so easy to make. We loved it and the leftovers as well.

Next time, I will try it without brown sugar and adding some smoked paprika for a little spicier taste."

soups123456 User ID: 8783118 244402
Reviewed Feb. 24, 2016

"Way too much water!"

jldavis User ID: 840520 243652
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."

newrecipejunkie User ID: 876567 242756
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!"

dianewhaley User ID: 8098924 241096
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!"

hyside76 User ID: 8678568 240488
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!"

cindysunflower User ID: 7921064 240320
Reviewed Dec. 26, 2015

"This was wonderful! I also halved the recipe as there are only two of us. I omitted the brown sugar and added chopped onion as one of the reviewers suggested. I'll definitely make again."

muffbear74 User ID: 209131 238712
Reviewed Dec. 4, 2015

"Make sure you stir occasionally, as I didn't and some of the rice stuck to the bottom of the pan."

delowenstein User ID: 3766053 238705
Reviewed Dec. 4, 2015

"This recipe is DELICIOUS! I'd prepared it 11-13-15! This was my adaptation of the recipe: one can (8-oz.) sliced mushrooms, drained, one can (14-oz.) Italian diced tomatoes, undrained, 2 cups instant BROWN rice, cooked, 1 large green pepper, chopped, 1 medium onion, finely chopped, 1 beef bouillon cube, 1 cup water, 1 lb. ground turkey, cooked, 1 to 1-1/2 tsp. salt for taste, 1/2 to 1 tsp. pepper for taste, 1 cup Marinara sauce. This soup tasted just like stuffed peppers, too! It is definitely a keeper recipe! delowenstein"

icunrse User ID: 6357713 237928
Reviewed Nov. 23, 2015

"I made this exactly as the recipe calls, and it made a TON of soup. It was delicious!! I will definitely make this again, although next time I will half the recipe, or reduce the amount of liquids. I didn't have a problem with mushy rice at all."

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