Stuffed Red/Green Pepper Soup

Mary A


Here's a different twist on stuffed pepper soup with V-8 juice and chicken stock, not the traditional tomato sauce and beef stock. Serve with a dollop of sour cream or some of your favorite shredded cheese. Add a piece of corn bread on the side and you'll be warm this winter!

★★★★★ 1 vote
One hungry family of 4 or 5.
Stove Top


1 lb
ground chuck
1/2 to 3/4 lb
ground pork
medium to large chopped onion (about 1-1/2 cups)
1 tsp
chopped garlic
3 c
chopped red or green peppers (or mixed)
1 can(s)
diced tomatoes (14.5 oz)
2 c
chicken stock
1/4 c
brown sugar
1 Tbsp
worcestershire sauce
1 bottle
v-8 juice (46 oz.)
2 c
cooked rice
salt and pepper to taste

How to Make Stuffed Red/Green Pepper Soup


  • 1Cook rice and set aside. Brown ground chuck and pork. Drain and set aside.
  • 2With a little olive oil, saute onions in a soup pot or dutch oven. Add chopped peppers; saute for a few minutes so they are still firm. Add chopped garlic towards the end (so it doesn't burn). Add diced tomatoes.
  • 3Mix together the chicken stock, brown sugar and worcestershire sauce in a bowl. Add this mixture to pot.
  • 4Add V-8 juice and rice.
  • 5Salt and pepper to taste.
  • 6Bring to a boil. Simmer for 25 - 30 minutes.

Printable Recipe Card

About Stuffed Red/Green Pepper Soup

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: Hungarian
Other Tag: Heirloom