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stuffed red/green pepper soup

(1 rating)
Recipe by
Mary A
Chicago, IL

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 rating)
yield serving(s)
method Stove Top

Ingredients For stuffed red/green pepper soup

  • 1 lb
    ground chuck
  • 1/2 to 3/4 lb
    ground pork
  • 1
    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
    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

  • 1
    Cook rice and set aside. Brown ground chuck and pork. Drain and set aside.
  • 2
    With 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.
  • 3
    Mix together the chicken stock, brown sugar and worcestershire sauce in a bowl. Add this mixture to pot.
  • 4
    Add V-8 juice and rice.
  • 5
    Salt and pepper to taste.
  • 6
    Bring to a boil. Simmer for 25 - 30 minutes.

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