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


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.

About this Recipe

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