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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

Ingredients

  • 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

Directions

  • 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 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.

Reviews for Stuffed Roast Pepper Soup

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MY REVIEW
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."

MY REVIEW
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"

MY REVIEW
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"

MY REVIEW
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."

MY REVIEW
Reviewed Feb. 17, 2011

"very good flavor"

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