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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)

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, 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.

Stuffed Pepper Soup Tips


What goes well with stuffed pepper soup?

With ground beef, peppers and rice, this stuffed pepper soup doesn’t need a ton of support to make a complete meal. A great accompaniment would lean on this soup’s comfort food flavor with a little bit of zing to offset the natural sweetness of the peppers. Try some Sour Cream & Cheddar Biscuits or Jalapeno Buttermilk Cornbread. If you want something more substantial, pair the soup with a grilled cheese sandwich made with Garlic Fontina Bread.

Should I use dark or light brown sugar?

Dark brown and light brown sugar are largely interchangeable in recipes. The difference between them is that dark brown sugar contains more molasses, so it has a bolder flavor. The choice is entirely up to you.

Do I have to peel peppers for soup?

The skin of bell peppers is thin and easily digestible; peeling them is very rarely required. Even in pureed soups, like our Red Pepper Soup, the peppers are chopped and cooked without peeling them.

What are other variations of this stuffed pepper soup?

This stuffed pepper soup recipe is ripe for experimentation! Check out our collection of stuffed pepper recipes for inspiration. You could swap out half the ground beef for sausage—mild or spicy—or trade it all for ground chicken or turkey. Riff on homemade chili recipes by adding chili powder and beans and topping each bowl with shredded cheese or sour cream. If you’re a garlic lover, add a couple of cloves of garlic or some garlic powder when you’re browning the beef; for more kick, try adding cayenne pepper or using diced tomatoes with chilies. You can also use brown rice, quinoa, barley or orzo pasta in place of the long grain rice. The rice does absorb a lot of liquid so instead of stirring it in, you may want to spoon the rice into individual bowls and ladle the soup over top.

Research contributed by Hazel Wheaton, Taste of Home Books Editor
Nutrition Facts
1 cup: 337 calories, 14g fat (5g saturated fat), 70mg cholesterol, 1466mg sodium, 30g carbohydrate (13g sugars, 4g fiber), 24g protein.

Reviews

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Average Rating:
  • Dawn
    Feb 15, 2021

    I made this with beef broth instead of the water and bouillon granules and it was a big hit during our soup suppers at our church during lent

  • MarilynSRV
    Dec 28, 2020

    I do a lot of cooking and have been making this since I first saw it in TOH years ago. It is my absolute favorite soup in my large repertoire. People that tell my they hate bell peppers ask me for this soup when we get together. I use green, red, and yellow peppers—whatever I have on hand. I do add a little garlic and Worcestershire, but it’s fine without it. Very hearty, healthy, and comforting.

  • Lisa
    Nov 15, 2020

    This recipe is great but to make it better I used half beef half bulk sausage; I also added one onion medium size for a single recipe, or a large for a double recipe. I used all beef broth instead of water and bouillon. And, if you are a garlic fanatic like me, then add a couple of tablespoons of garlic, you can start out with less and add more if you would like. Last but not least if you feel that you still don’t have enough flavor use about a tablespoon or so of onion soup mix, that definitely secured the flavor for me, Ok that’s all...just my little tweaks. Oh, and you must serve this soup with homemade bread topped with Land O’ Lakes Olive Oil and Sea Salt butter spread. DELISH!

  • 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.