Stuffed Pepper Soup
Total TimePrep: 15 min. Cook: 45 min.
Makes8 servings (2 quarts)
- 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 8 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.
Test Kitchen Tips
Nutrition Facts1 cup: 337 calories, 14g fat (5g saturated fat), 70mg cholesterol, 1466mg sodium, 30g carbohydrate (13g sugars, 4g fiber), 24g protein.
Sep 12, 2019
We had an abundance of tomatoes and green peppers in out summer garden so I was able to those fo the diced tomatoes and green pepper. I did not use cooked rice but since the soup was simmering I let the rice cook in the soup. Everyone loved it.
Sep 6, 2019
Beth, use the vegan ground meat substitute from the frozen food section of your market. You honestly can’t tell the difference. I also use vegetable stock instead of beef stock or boullion when I make this for my boyfriend’s daughter who is vegan. This tip also works for chili too.
Aug 31, 2019
I don't eat red meat or pork. Is there anything I can use to substitute for the beef?
Jun 18, 2019
My whole family loves this soup! Easy to put together and the ingredients are probably staples in many kitchens. Hearty and flavorful, great for a cold winter day or a rainy day. Although we didn't make any changes initially, since we dont like tomatoes, we decided to try substituting 15oz of tomato sauce for the 28oz can of undrained diced tomatoes. Wonderful! Most people will probably enjoy the recipe just as orginally submitted and it is wonderful. Thank you for sharing the recipe.
Jun 12, 2019
I’ve made it with and without brown sugar and it’s much better without the sugar in my family’s opinion.
Jun 1, 2019
This is delicious! And even better reheated! Another keeper! I love making homemade soup that's quick and easy and tasty enough for after work preparation. This one fits the bill!
Apr 28, 2019
really good soup. kids don't like green peppers or tomatoes-use red peppers and run tomatoes through the blender. use better than bullion in place of water and a dash of worcestershire sauce
Mar 29, 2019
I don’t often rave over my own cooking, but this soup is amazing. I added a large white onion, marjoram, and sage; reduced the simmer time to 30 total so the veggies stayed crisp. Best soup ever!!!!!
Feb 17, 2019
This is a keeper! Made as written except I reduced the sodium using lower sodium tomatoes, tomato sauce and bullion. Very easy to put together and was excellent!
Jan 27, 2019
Another "go to" recipe for me. I've made this a number of times, but do not use the rice in the actual soup, since it gets mushy for leftovers, and I love them! Instead, I just serve the rice separately so each can take the amount they want. I learned this from mother--in-law, who served her chili this way.