Stuffed Pepper Soup Recipe

5 173 191
Stuffed Pepper Soup Recipe
Stuffed Pepper Soup Recipe photo by Taste of Home
Publisher Photo

Stuffed Pepper Soup Recipe

Read Reviews
5 173 191
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: 10 servings (2-1/2 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. Add cooked rice; simmer, uncovered, 10 minutes longer. If desired, sprinkle with chopped fresh parsley. Yield: 10 servings (2-1/2 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
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."

MY REVIEW
annedailey User ID: 3444318 277643
Reviewed Nov. 12, 2017

"This soup is awesome. My husband raves about it, and we especially enjoy it with corn chips."

MY REVIEW
Beema User ID: 446601 277565
Reviewed Nov. 10, 2017

"This "classic comeback" was republished in the Sept/Oct 2017 issue, where I saw it for the first time. I just happened to have made stuffed green peppers the day before, had two leftover, so I combined this recipe with my leftovers, and it was terrific. Now, I may just make the soup and skip the stuffed green pepper altogether. Wonderful."

MY REVIEW
Loretta User ID: 9288355 276615
Reviewed Oct. 22, 2017

"Very good. Hardy and quicksand essy. I’ll use it again. Five stars."

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