Stuffed Pepper Soup Recipe

5 176 196
Stuffed Pepper Soup Recipe
Stuffed Pepper Soup Recipe photo by Taste of Home
Publisher Photo

Stuffed Pepper Soup Recipe

Read Reviews
5 176 196
Publisher Photo
Some of us cooks at the restaurant where I work were talking about stuffed peppers. We decided to stir up similar ingredients for a soup. Customer response was overwhelming! —Krista Muddiman, Meadville, Pennsylvania
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 45 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 45 min.

Ingredients

  • 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

Directions

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).
Originally published as Stuffed Pepper Soup in Taste of Home October/November 1996, p51

Nutritional Facts

1 cup: 337 calories, 14g fat (5g saturated fat), 70mg cholesterol, 1466mg sodium, 30g carbohydrate (13g sugars, 4g fiber), 24g protein.

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  • 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
  1. 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.
  2. Add cooked rice; simmer, uncovered, 10 minutes longer. If desired, sprinkle with chopped fresh parsley. Yield: 8 servings (2 quarts).
Originally published as Stuffed Pepper Soup in Taste of Home October/November 1996, p51

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Reviews forStuffed Pepper Soup

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MY REVIEW
Appy_Girl User ID: 1132413 286747
Reviewed Apr. 16, 2018

"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"

MY REVIEW
kwhite330 User ID: 9018411 283613
Reviewed Feb. 12, 2018

"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."

MY REVIEW
Barb User ID: 9422076 283426
Reviewed Feb. 8, 2018

"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!"

MY REVIEW
Carole22 User ID: 3731905 282386
Reviewed Jan. 20, 2018

"This is an awesome soup. Made this exactly as written and got thumbs up from the family. Second time I made it I used diced tomatoes with green chilies and added a tsp of chili powder. Really got rave reviews."

MY REVIEW
TrishtheDish1 User ID: 8923594 281991
Reviewed Jan. 12, 2018

"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."

MY REVIEW
Michele User ID: 9394080 281726
Reviewed Jan. 8, 2018

"So easy....so good!!!"

MY REVIEW
Alex User ID: 9396484 281685
Reviewed Jan. 7, 2018

"Tasty, but way too sweet. Cut the brown sugar by at least half."

MY REVIEW
LaChicaDeAyer User ID: 4058693 279918
Reviewed Dec. 25, 2017

"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!"

MY REVIEW
Norine User ID: 9356886 279085
Reviewed Dec. 11, 2017

"So good! I used 1 pound each of ground beef and turkey and added some sliced cabbage too. Definitely a keeper!"

MY REVIEW
sandycove User ID: 8527943 278361
Reviewed Nov. 26, 2017

"Absolutely the best soup recipe, a definite keeper."

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