- 2 pounds ground beef
- 6 cups water
- 1 can (28 ounces) tomato sauce
- 1 can (28 ounces) diced tomatoes, undrained
- 2 cups chopped green peppers
- 1/4 cup packed brown sugar
- 2 teaspoons salt
- 2 teaspoons beef bouillon granules
- 1 teaspoon pepper
- 2 cups cooked long grain rice
- Chopped fresh parsley, optional
- In a Dutch oven over medium heat, cook and stir beef until no longer pink; drain. Stir in next eight ingredients; bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes.
- Add cooked rice; simmer, uncovered, 10 minutes longer. If desired, sprinkle with chopped fresh parsley. Yield: 8 servings (2 quarts).
Reviews forStuffed Pepper Soup
"This recipe has been so popular. So many great reviews. I am happy to finally be adding mine. I can’t add much more then what has already been spoken for. It’s a greet good, satisfying soup. One that really matures overnight.It has the perfect name, it does taste like a stuffed pepper! Due to some diet restrictions I made the following changes. No brown sugar or tomato sauce. I used 1 very large fresh tomato. I used a packet of beefy onion soup mix and added some Better Than Boullion beef base to the mix. I upped the amount of green pepper and used less ground beef. And I used no rice.This is all about the beefy taste wrapped around Green Peppers.It was most enjoyable.TOH-VFE"
"This recipe is excellent! My family loved it! My husband, who is not big on ground meat, would have liked a bit less but did love the taste. It is very hearty and great with a salad and crusty rolls."
"Amazing! Growing up....stuffed green peppers were my favorite! I did NOT (wish I had) know there was such a thing as GREEN PEPPER soup until I was at an upscale restaurant a few months ago and it was one of my choices for soup. I tried it and was blown away how good it was... it reminded me of my mom's! That night when I got home....I searched online to find this v recipe. I had all the ingredients.... so the next day I made it and now it is a monthly dinner plus enough for MY lunch the next day! I did add a few splashes of .... worcestershire because that was something I remember my mom putting in her stuffed peppers & with my eyes closed it was liked eating my mom's stuffed peppers! Amazing!!! To put a slice of American cheese on top of each bowl..... will blow your mind.... makes it creamy and delicious! I am a picky eater.... so to find this recipe is the BEST! To make it thicker add a little more cooked rice other than that ENJOY!"
"We loved this soup! I made only 1/2 of the recipe to make sure that it would be one that I truly like. Like others, I added the white rice to each bowl first, then topped it with the soup and mixed it in. I wanted to avoid the common complaint that the rice expanded and got gummy as it sat in the refrigerator. The only change I would make is add more green pepper and reduce the amount of fluid. I cooked this on the stove for a couple of hours, adding fluid as needed. I used beef broth and a bit of water, and only 1 beef bouillon cube."
"So easy....so good!!!"
"Tasty, but way too sweet. Cut the brown sugar by at least half."
"This soup is a Christmas Eve tradition in my family! I use a 32 oz. carton of beef broth instead of boullion & water, and a 28 oz. can of crushed tomatoes instead of tomato sauce & diced tomatoes (since hubby doesn't like tomato chunks). I also use instant brown rice & add it during the last 10 minutes of cooking. Hearty & delicious!"
"Absolutely the best soup recipe, a definite keeper."