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Stuffed Sweet Pepper Soup

Total Time

Prep: 10 min. Cook: 70 min.


16 servings (4 quarts)

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
Stuffed Sweet Pepper Soup Recipe photo by Taste of Home


  • 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


  1. In a Dutch oven, over medium heat, cook beef until no longer pink; drain. Add the remaining ingredients; bring to a boil.
  2. 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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