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Stuffed Pepper Soup


  • 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.

Nutrition Facts

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


Average Rating:
  • fringepup
    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!
  • phylleri
    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.
  • tenamac
    Jan 23, 2019
    Love this soup! Modifications: used no salt added beef stock instead of water and bouillon cubes, added chopped onion, used ground turkey (99% lean) and added 1 T worcestershire sauce. I will freeze this soup (without rice). My recipe makes 10 servings (uses 1/2 c cooked rice per serving). We are following WW and this equals 4 points.
  • Butcher2boy
    Dec 16, 2018
    Absolutely delicious! My husband made this soup for dinner, but without the rice for we're on the keto diet. It's a comeback to recipe!.
  • Missy
    Dec 4, 2018
    Have been trying new recipes, found this to be in top 3. Easy, ingredients always in pantry, one pot wonder. Everyone would place rice in bowls first, then sauce over. Left over rice will be used in another recipe. Nothing goes to waste... mmmm mmmm delish!!!!
  • angela32
    Nov 28, 2018
    This soup was delicious. I only used 1 lb of hamburger but that was plenty for us. I did have a lot leftover, so next time I'll add the rice to each bowl and not to the entire pan of soup. It soaked it up and was no longer soup the next day. It was easy enough to thin out with more stock, but the rice got a little mushy. Still good and none went to waste!
  • meliss.beyer
    Nov 25, 2018
    This recipe was great! It was quick and easy, using ingredients that a lot of people have on hand. I cut the recipe in half and it still made a ton! I would make this again. I added some grated Parmesan cheese to mine.
  • Deborah
    Sep 30, 2018
    Wonderful recipe!! I left off the brown sugar (I am diabetic) and added a half an onion, diced, and about a 1/4 cup celery which are two additional ingredients that I include in my stuffed peppers. I cooked it in my crockpot on low for 8 hours. I will definitely make this again!!
  • tammycookblogsbooks
    Apr 27, 2018

    This soup is delicious! I browned the ground beef and then threw everything but the rice into a crockpot & cooked on low for 6 hours. During the last 1 12 hours I added the cooked rice to the crockpot. I had roasted red peppers so I used 1 cup of those & 1 cup green peppers. Leftovers are great too even though it is thicker.

  • KarynHaydock
    Apr 24, 2018

    Very easy and delicious! I doubled the green peppers and added onion, garlic, and a little cayenne pepper. I didn’t add the rice to the soup, but put a little rice in the bowls and ladled the soup over the top. I served it with some delicious crusty bread. My husband and I both loved it. This recipe is a keeper!

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