Stuffed Pepper Soup Recipe

5 163 180
Stuffed Pepper Soup Recipe
Stuffed Pepper Soup Recipe photo by Taste of Home
Publisher Photo

Stuffed Pepper Soup Recipe

Read Reviews
5 163 180
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.

  • 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
Gabbie User ID: 9277235 276130
Reviewed Oct. 10, 2017

"Please dont rate recipes if you dont follow the recipe directions. Make as is and rate it, otherwise there is no point to it."

MY REVIEW
JAMES User ID: 6869331 274958
Reviewed Oct. 7, 2017

"My husband begs me to make this AWESOME soup. I did use no salt added tomatoes and sauce and I cut the water to 5 cups and

the second time 5 1/2. If there is any left over from the first making, I put 2 cups in a quart freezer bag for when my husband begs again!
Jim's wife Sharon!"

MY REVIEW
Cindy User ID: 8534601 274939
Reviewed Oct. 6, 2017

"This recipe was delicious! I used fresh peppers and tomatoes from my garden. I emptied the 28oz can of tomato sauce and used that to measure my own diced tomatoes. I also used about 1 cup more of cooked rice which made it a little thicker but it was still soup. Since there's just two of us, the recipe made enough for me to freeze two more dinners. Great for a cold fall or winter day for sure!!!"

MY REVIEW
bakergirl00 User ID: 1291183 274910
Reviewed Oct. 5, 2017

"A new fave! Made recipe as is except substituted ground chicken for the beef. Great the next day, too."

MY REVIEW
Dachickypoo User ID: 8460692 274709
Reviewed Oct. 1, 2017

"I made this for the 1st time and definitely NOT the last time! This soup is AMAZING! I doubled it because I share it with family and friends. I added fresh chopped garlic and chopped onion. I also added 2 envelopes of Goya seasoning. We slurped it up with some Garlic toast and couldn't stop raving about it as we ate it! What a perfect soup for Fall and a cold day! I will definitely be making this in the winter too! Thank you Taste of Home for a most EXCELLENT recipe!!! =)"

MY REVIEW
xrayeyes2 User ID: 183940 274590
Reviewed Sep. 28, 2017

"For those of you who do not want to add brown sugar to the soup, try a can of stewed tomatoes. The sweetness in that type of product should be just right!"

MY REVIEW
latsyrceiram User ID: 1952552 273331
Reviewed Sep. 22, 2017

"Delicious as written. Tastes just like stuffed peppers but much easier to make."

MY REVIEW
PatsCookin User ID: 2406774 272733
Reviewed Sep. 6, 2017

"This soup was excellent. I followed other reviewers' suggestions and added chopped onion and garlic. I didn't have a 28 ounce can of tomato sauce so I used a 28 ounce can of crushed tomatoes. I followed the rest of the recipe as written. Six cups of water did not make it too thin. I measured out 1 quart of the soup without rice into a saucepan and added 1/2 cup of cooked rice for our meal. The recipe says it yields 2 quarts, but I got 3 additional quarts without rice to freeze. I will add 1/2 cup of cooked rice to each quart when I prepare it so the rice doesn't get mushy. This will be a regular go-to for our Wednesday soup Night!"

MY REVIEW
foxysimba User ID: 6287829 272652
Reviewed Sep. 4, 2017

"This soup is awesome, I make soups and desserts at a local supper club, and I love making this soup, I tweak it a bit to my taste, and added a few other ingredients. Definitely a 5 star recipe!"

MY REVIEW
Missy User ID: 9241630 272520
Reviewed Sep. 1, 2017

"I pulled this recipe out of the recent Taste of Home magazine. I was looking for a quick meal to make and I had all the ingredients on hand, with some swap outs. I used ground turkey instead of beef. Sauteed a half an onion with it. I thought that 6 C of water would be too much, so I cut back to 4 C and used 1 whole low sodium beef bouillon cube. For the diced tomatoes, I used (2) 14.5 oz cans and partially drained them before dumping in the pot. I only used about 2 tbsp of the brown sugar and no additional salt. Instead of rice, I served it on top of 'cauliflower rice.' It was a hit. I'm giving this a 5 because the flavors are amazing and I'm betting will taste even better tomorrow!"

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