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Stuffed Roast Pepper Soup

 Stuffed Roast Pepper Soup
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
16 ServingsPrep: 25 min. Cook: 1-1/2 hours

Ingredients

  • 2 pounds ground turkey or beef
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    With Johnsonville Italian Sausage.

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  • 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

Directions

  • 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.
  • Add peppers; cook, uncovered, for 10-15 minutes or just until tender.
  • Yield: 16 servings (4 quarts).
Nutritional Facts: 1 serving (1 cup) equals 158 calories, 7 g fat (3 g saturated fat), 38 mg cholesterol, 818 mg sodium, 10 g carbohydrate, 1 g fiber, 13 g protein.