Stuffed Pepper Soup

Stuffed Pepper Soup Recipe

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Margie Seeman


I made a triple batch of this last week for a potluck at church and ended up bringing home only 2 small bowls. Alot of times I substitute red and yellow bell peppers for the green peppers. It's more colorful and it gives it a little different flavor. We love it that way.


★★★★★ 1 vote

about 10 people
45 Min
45 Min


  • 2 lb
    ground beef
  • 2 48 oz. can(s)
    beef broth
  • 1 28 oz. can(s)
    tomato sauce
  • 1 28 oz. can(s)
    petite diced tomatoes, undrained
  • 2 c
    brown rice, cooked (you can use white if you prefer)
  • 2 c
    finely chopped green peppers
  • 1/4 c
    brown sugar
  • 2-4 tsp
    beef bouillon
  • 1 -1.5 tsp

How to Make Stuffed Pepper Soup


  1. In a large soup pan or dutch oven, cook the hamburger until no longer pink. I very often add 1 or 2 chopped onions at this point and cook the onions right with the ground beef. Drain well.
  2. Add the rest of the ingredients and simmer for 30-40 minutes or until the peppers are tender and done the way you like them. Covered
  3. I have used Minute Rice before. In that case, I just added the rice right to the simmering liquid uncooked and let it cook right in the soup. You have to be careful not to add too much Minute Rice tho or you will have a casserole instead of a soup. About 1 cup is plenty.

    We also find that this soup is as good the next day reheated as it was the first day - maybe even better. Enjoy!

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About Stuffed Pepper Soup

Course/Dish: Beef Soups, Vegetable Soup
Other Tags: Quick & Easy, Healthy

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