- 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: 10 servings (2-1/2 quarts).
Reviews forStuffed Pepper Soup
"Very good. Hardy and quicksand essy. I’ll use it again. Five stars."
"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 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 andthe 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!"
"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!!! =)"
"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!"
"Delicious as written. Tastes just like stuffed peppers but much easier to make."
"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!"
"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!"