Real Recipes From Real Home Cooks ®

stuffed pepper soup

Recipe by
Cindi Marie Bauer
Marshfield, WI

If you enjoy Stuffed Bell Peppers, then you'll certainly enjoyed this delicious Stuffed Pepper Soup!

yield 6
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For stuffed pepper soup

  • 1 lb. lean ground beef (i used 90% lean)
  • 1 cup chopped onion
  • 3 large cloves garlic, minced
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon mccormick's ground sage
  • 1/2 teaspoon mccormick's ground thyme
  • 1-1/2 teaspoon morton season-all seasoned salt
  • 1-3/4 cups chicken broth
  • 1 (6 oz.) can tomato paste
  • 1 (28 oz.) can whole peeled tomatoes, cut-up
  • 2 cups diced green bell peppers
  • - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
  • 1 cup water
  • 1/2 cup long grain white rice

How To Make stuffed pepper soup

  • 1
    Spray the inside (bottom only) of a large pot with a cooking spray. (I use an olive oil cooking spray.)
  • 2
    Add the ground beef and onions to the pot.
  • 3
    Cook the ground beef and onions over medium heat for about 6 minutes, or until the meat is brown, and the onions are tender.
  • 4
    Now add in the minced garlic, but only cook the garlic for just 1 minute.
  • 5
    If there is any excess grease in the pot, then drain off the grease in a colander. (Since I used 90% lean ground beef, there really wasn't any excess grease in the pot, so I didn't have to drain it.)
  • 6
    Add the cooked beef/onion mixture back to the pot, then add in the ground pepper, ground sage, ground thyme, seasoned salt, chicken broth, tomato paste, the cut-up tomatoes, and the diced bell peppers. Stir well, so the tomato paste is incorporated into the soup.
  • 7
    Bring the soup to a boil, and then reduce the heat to a low simmer.
  • 8
    Cover the pot and simmer the soup for 30 minutes. (Be sure to stir the soup a few times while it's simmering.)
  • 9
    While the soup is simmering, I start cooking the rice and water together.
  • 10
    In a small saucepan, add the 1-cup of water, and bring it to a boil.
  • 11
    Once the water comes to a boil, add in the rice, stir the rice, then reduce the heat to a low simmer.
  • 12
    Cover the saucepan, and simmer the rice for about 11 minutes, or until all the water has absorbed into the rice. (I stir the rice a few times while it's simmering, so the rice doesn't stick to the pan. Also... I did want to mention, the cooking instructions on the back of the bag of rice, states to cook it for 15 minutes, but I found I only needed to cook the rice for 11 minutes.) Once the rice has absorbed all the water, remove the saucepan from the heat.
  • 13
    Once the soup is done simmering, then add the cooked rice to the pot; stir, and finish heating the soup through before serving.