Stuffed Pepper Soup Recipe

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Stuffed Pepper Soup

Missy Asche


Believe it or not, this can be made without the green pepper and taste just as good. The first time I made this I had everything except green pepper. I am happy to say it turned out great :-)
For the beef broth in this recipe, I use College Inn's Bold Stock and it really jazzes up the beefiness and flavor...YUM! Or, if you prefer, you can use homemade beef broth. Also, in place of the tomato sauce, I have used 2 - 14 oz. cans of diced tomatoes (or stewed tomatoes) drained and pureed them in my Magic Bullet and it worked great.
This soup is so versatile, it's fun to create your own! I hope you enjoy it :-)

pinch tips: How to Use a Meat Thermometer



10 (1 cup servings)


15 Min


30 Min


Stove Top


2 lb
ground beef (or ground turkey)
2 qt
(64 oz.) beef broth (or water)
1 can(s)
28 ounces, tomato sauce
1 can(s)
28 ounces, diced tomatoes, undrained
2 - 3 c
cooked rice
2 c
chopped green pepper
2 tsp
2 - 3
beef bouillon, cubes
1 tsp

Directions Step-By-Step

Brown ground beef over medium heat until no longer pink; drain.
Stir in the rest of the ingredients (except rice); bring to a boil.
Reduce heat; cover and simmer for 30 minutes or until peppers are tender. During last 10 minutes, add cooked rice to heat through.
Makes 10 - one cup servings.

About this Recipe

Course/Dish: Beef, Beef Soups, Vegetable Soup
Main Ingredient: Beef
Regional Style: Italian
Other Tags: Quick & Easy, For Kids, Healthy