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Stuffed Sweet Pepper Soup

Tomatoes, peppers, garlic and onions are the mainstays of my garden. Being the oldest of seven children, I acquired a knack for cooking from my mom. — Joseph Kendra, Coraopolis, Pennsylvania
  • Total Time
    Prep: 10 min. Cook: 70 min.
  • Makes
    16 servings (4 quarts)

Ingredients

  • 1 pound ground beef
  • 8 cups water
  • 4 cups tomato juice
  • 3 medium sweet red pepper, diced
  • 1-1/2 cups chili sauce
  • 1 cup uncooked long grain rice
  • 2 celery ribs, diced
  • 1 large onion, diced
  • 2 teaspoons browning sauce, optional
  • 3 teaspoons chicken bouillon granules
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • Shredded mozzarella cheese, optional

Directions

  • In a Dutch oven, over medium heat, cook beef until no longer pink; drain. Add the remaining ingredients; bring to a boil.
  • Reduce heat; simmer, uncovered, for 1 hour or until rice is tender. If desired, top with cheese.
Nutrition Facts
1 cup: 144 calories, 4g fat (1g saturated fat), 19mg cholesterol, 866mg sodium, 21g carbohydrate (8g sugars, 1g fiber), 7g protein.

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Reviews

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Average Rating:
  • rena 55
    Jan 19, 2019

    I freeze plenty of peppers from our garden just for recipes like this! So tasty and easy to make! Will put this on my soup rotation for the winter!

  • TeachercookNjs
    Oct 19, 2018

    LOVE this soup. I made it for my family and again for a ladies' bridge retreat. Very popular with many asking for the recipe. A couple changes based on other comments: I used mild or sweet Italian sausage as well as hamburger and used V-8 juice instead of tomato juice. Plus, I used all colors of peppers. Very attractive presentation. Super good!

  • suejjj
    Sep 16, 2016

    My family loves this! I also use all chicken broth instead of water and granules. I cook the rice separately so it doesn't soak up all of the broth overnight for next day leftovers!

  • quiltersammy
    Sep 10, 2016

    Excellent soup, Joseph! I think the chili sauce is what made the difference. Found a "clone" of Heinz chili sauce on line and made it before adding it to the rest of the ingredients. I make lots of soups and decant them into smaller freezer -type containers for days when I don't want to cook.

  • Jacklyn0810
    Dec 24, 2015

    I sauteed the onions, peppers and celery before adding them to the pot. The chili sauce made it too sweet for my families' taste. I think next time I will omit the chili sauce and it will be much better. Overall, great recipe and I will be making it again!

  • cariboocook
    Oct 28, 2015

    This soup is delicious and full bodied. The only change I make is to substitute chicken broth for the water. I'm sure beef or vegetable broth would also work. I do not add the browning sauce. I think the chili sauce gives it that extra bit of flavor. I have made it several times but tonight I served it with Garlic-Herb Parmesan rolls also from this web site. What a great twosome!

  • heidiclark1
    Oct 14, 2015

    My family didn't care for this recipe. The flavor seemed bland to us.

  • justmbeth
    Sep 27, 2015

    Surprising flavorful! I only made 1/2 recipe, and it was plenty for family of 4 with leftovers for lunch. Seemed liquidy at first but thickened nicely as the rice cooked.

  • sd20
    Sep 20, 2015

    Made this today and my family really liked it. I did saute the peppers, onions and celery with the meat. I made half the recipe as it was all I needed. Will be making this again.

  • decar48
    Sep 18, 2015

    I changed a couple of things out of necessity. I only put 4 cups of water because I only had brown minute rice and omitted the celery because I had none. Left the salt out on purpose to see if it really needed it, which it doesn't for us or the couple that I served it to. They liked it so much I emailed the recipe to them before they went home! Definitely a keeper with my substitutions.