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Stuffed Roast Pepper Soup Recipe

Stuffed Roast Pepper Soup Recipe

After sampling a similar soup at a summer resort, my daughter and I invented this version. Using a colorful variety of peppers gives it plenty of eye appeal.—Betty Vig, Viroqua, Wisconsin
TOTAL TIME: Prep: 25 min. Cook: 1-1/2 hours YIELD:16 servings


  • 2 pounds ground beef
  • 1/2 medium onion, chopped
  • 6 cups water
  • 8 beef bouillon cubes
  • 2 cans (28 ounces each) diced tomatoes, undrained
  • 2 cups cooked rice
  • 2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 3 green, sweet yellow or red peppers, seeded and chopped


  • 1. In a large Dutch oven or stockpot, cook beef and onion over medium heat until meat is no longer pink; drain. Add the water, bouillon cubes, tomatoes, rice and seasonings. Bring to a boil. Reduce heat; simmer, covered, for 1 hour.
  • 2. Add peppers; cook, uncovered, for 10-15 minutes or just until tender. Yield: 16 servings (4 quarts).

Nutritional Facts

1 cup: 158 calories, 7g fat (3g saturated fat), 38mg cholesterol, 818mg sodium, 10g carbohydrate (2g sugars, 1g fiber), 13g protein .

Reviews for Stuffed Roast Pepper Soup

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Dianna D
Reviewed Oct. 17, 2015

"The first time I tasted this soup was in Gettysburg, PA. My husband and I both loved it. I found this recipe years later and have been making it ever since."

Reviewed Oct. 10, 2011

"We would rather eat this soup than the stuffed peppers we used to love. I always add a couple more peppers to the soup than the recipe calls for"

Reviewed Aug. 24, 2011

"This is a very good soup. I am glad I tried it. It was very easy to make. My husband thought it was very good. We will add it to our favorite recipes. Linda"

Reviewed Aug. 24, 2011

"This is a wonderful soup. I have made it twice, and my husband really enjoyed it both times. It will be one of our favorite soups from now on."

Reviewed Feb. 17, 2011

"very good flavor"

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