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Stuffed Pepper Soup

Some of the cooks at the restaurant where I work were talking about stuffed pepper soup. We decided to stir up similar ingredients for a stuffed pepper soup recipe. Customer response was overwhelming! —Krista Muddiman, Meadville, Pennsylvania
  • Total Time
    Prep: 15 min. Cook: 45 min.
  • Makes
    8 servings (2 quarts)


  • 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, breaking into crumbles; drain. Stir in next 8 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.

Test Kitchen Tips
  • Dark brown sugar contains more molasses than light or golden brown sugar. The types are generally interchangeable in recipes. But if you prefer a bolder flavor, choose dark brown sugar.
  • Green peppers are unripened versions of red, yellow or orange peppers. They are less expensive because they’re quicker to get to market. Use colored peppers in recipes for more sweetness.
  • Check out 31 stuffed pepper recipes.
  • Nutrition 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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    Average Rating:
    • Constance
      Sep 20, 2020

      Use leftover meatloaf, it's really tasty! The recipe needs salt, about 1/2 tsp.

    • Connie
      Sep 2, 2020

      No comment left

    • SactoFoodie
      Aug 25, 2020

      This recipe gave me a starting point - I had a bunch of peppers of many kinds, chopped em up. Used ground turkey I had on hand plus a can of Ro-Tel and another of diced tomatoes, threw in some Clamato juice. Pretty tasty but I didn't think it went very well with rice, which I kept on the side so I can freeze the soup leftovers. WHen I that it out out I may add chili powder and beans, as it's a good base recipe for chili.... Overall pretty tasty....

    • Mary
      Aug 25, 2020

      Great recipe. Love changing the peppers when local produce is in season. Very tasty and the smell is great. Thanks

    • sunnyjewel
      Aug 21, 2020

      This soup is so good!

    • MommaBear1
      Jul 27, 2020

      next time I would use a little more spices. I only had half the tomato sauce,so added 15oz. of tomato with green chilles . I also added tbs of worcestershire , minced onions and garlic. I would also add celery

    • Mary Colette
      Jun 2, 2020

      Tasty "mistake" we loved. I made 1/2 batch for the 2 of us and accidently used diced tomatoes and green chilies 14.5 oz can in my pantry right next to diced tomatoes on shelf. It gave it just a little more "kick". I didn't add salt and I stir fried about 1/2 cup of chopped onions with the ground beef. It was delicious and my husband really liked it.

    • Jamie
      Apr 30, 2020

      I have made this soup 6 or 7 times. It is so good! I have also taught a couple of people how to make it since they loved it when they had it at my house. I also used beef broth rather than bouillon and water, and also added onion and garlic. We also use 2 green peppers and 1 red pepper. This is a recipe I’ll use for years to come!!

    • Teresa
      Apr 6, 2020

      This soup is absolutely amazing! My kids thought it tasted like tacos and enjoyed topping the soup with shredded cheese, sour cream and crumbled tortilla chips for a fun, fiesta kind of feel!

    • CoupongirlNJ
      Apr 4, 2020

      I'm not a big fan of stuffed peppers but i love this soup! I make it with ground chicken or turkey, brown rice and add more chopped peppers. Delicious!