Stuffed Green Bell Pepper Soup

  • Prep Time: 10 mins
  • Total Time: 50 mins
  • Servings: 16
  • Ingredients

  • 2lbsground beef
  • 2quartswater
  • 1 (28ounce) cans diced tomatoes( undrained)
  • 1 (29ounce) cans tomato sauce
  • 2cupscooked long-grain rice( 1/2 cup uncooked)
  • 2cupschopped green bell peppers( about 2 large peppers)
  • 2beef bouillon cubes
  • 2tablespoonspacked brown sugar
  • 2teaspoonssalt
  • 1teaspoonpepper
  • Directions

  • In 6-quart saucepan or Dutch oven, brown beef; drain.
  • Add remaining ingredients; bring to boil.
  • Reduce heat; cover and simmer for 30 to 40 minutes or until tender.
  • Makes about 16 servings.
  • Reviews

  • “Overall, I really liked the recipe but it was a little too salty for me.When I make the soup again I will use beef broth in place of the bouillion cubes and in place of some of the water and I will not add any additional salt.I also added some finely chopped onion as I wanted the soup to taste just like stuffed peppers. (I also used ground sirloin to make the soup leaner and I used long grain brown rice instead of white rice to make it healthier).”

  • “What a great soup!However mine came out more of a chili consistency (check out the picture I added).I don’t know if it was that I cooked it too long and some of the broth boiled out or I didn’t add enough broth to begin with.After reading some of the reviews, I made some little changes—only used 1 lb of ground beef, browned the beef with an onion, omitted the sugar by adding 3 sweet banana peppers, added some heat with 3 hot peppers and 1 tbsp of hot sauce, a dash of Worcestershire sauce, and about 4 tbsp of taco seasoning for additional flavor.I topped it with shredded cheddar cheese and overall very very delicious!I can’t wait to take some to work for some lunch!!Thanks for sharing!”

  • “As I was making this I thought, “Oh great, I made Goulash.” I wasn’t looking forward to it. However, this was absolutely delicious! However, I cut the recipe in half, cooked an onion with my turkey burger, used 3 small bell peppers (yellow, orange, & red), some Worcester sauce, oregano, cumin, and used light brown sugar. Everyone loved it and it was super easy.”

  • “Made this last night. I also used brown rice, lean ground round and onion. I left out the brown sugar too. Instead of the green pepper I used one of each red, yellow,and orange pepper. Excellant soup and oh soo colorful.”

  • “OMG!This is one terrific soup!!!This was served at our company Christmas party.I only tasted it because everyone else at my table ordered it.I liked it then and decided that I had to find a recipe to make at home.This recipe was SO much better than what was served at the restaurant (and I thought THAT was good!).This is definately going into my Permanent Addition cookbok.I substituted beef broth for the water and bouillon.I really think the brown sugar makes this recipe.I will definately be making this one over and over and over and over, etc.”

  • “First time I have tried a recipe for a bell pepper kind of soup. This was pretty good. I made a larger batch and am going too freeze alot of it, I added a few additional seasonings,no brown sugar, more rice (instant) and cooked for half the time. It turned out nice, will be good when frost hits the ground! Very Filling! Thanks so much for sharing.”

  • “This is a wonderful stuffed pepper soup recipe.I added about an additional cup of rice and an additional tablespoon of brown sugar.I also added about 1/4 cup shredded mozzerella cheese just to use up what I had in the bag.I put about 1/2 a cup of mashed potatoes in a bowl and spooned the soup over the potatoes.Yummy!So quick and easy to make.Thanks for the great recipe Debe.”

  • “This was greatI followed the recipe as written and froze half.The second time we ate it I stretched it to feed more by adding a can of beans with chile and topped it with ground up tortilla chips,sour cream and salsa.Tasted brand new,but still delicious.”

  • “Delicious! Indeed tasted like stuffed peppers-even better considering my DS’s never eat the ‘pepper’, this way they did. I used a combo of red, green, and yellow peppers since they were already in the crisper. I also decrease the water since we like ours thick. Sprinkled the grated parmesan-Perfect..Thanks Debe!”

  • “Loved this easy and simple soup.>br/br/br/br/br/br/br/

  • “We loved it.Easy to make and delicious!”

  • “My kind of recipe, dump it all in, let it cook… and tastes soooo good.I made mine with brown rice, yellow & red sweet peppers and added a dash of garlic powder and onion flakes. Next time I will probably chop some fresh onions.”

  • “I am actually not a big fan of this recipe, mine is somewhat similar but much more delicious! And the picture posted definitley does not do this recipe justice! Bell pepper soup is not supposed to look like salsa, even when you make it into more of a ghoulash, it still is not suppose to look this way. The recipe that was handed down to me from my great great-grandmother calls for 1 yellow pepper and 1 red pepper (instead of 2 green) this makes it a tad sweeter and much more colorful :)It also calls for 1/4 cup brown sugar (instead of 2 tbs) and half of an onion (finely chopped). Tastesjust like stuffed bell peppers. Check out my recipe :)”

  • “This was really good, we all enjoyed it. I used some leftover diced flank steak and reduced the water to 4 cups and it was still too watery for what we like. After letting some of it boil off, the flavors were very nice. Thanks!”

  • “This soup was tasty, quick and convenient.The only things I did differently were I added a large thinly sliced onion, and increased the amount of rice. It tasted just like a bowl I ate recently in a restaurant. My husband loved it and ate it for breakfast too. It is going to be a favorite in our home.”

  • “I tried this because a couple friends recommended this soup. I also cut the soup in half. I am not big on tomatoes being present in my dishes. I spent my whole meal picking them out. I might try this again with just more tomato sauce instead of the diced tomatoes. I also used brown rice too. It was decent in my eyes and hubby said it wasn’t horrible, however my kids barely touched it (and they normally eat anything). Again worth a shot another time.”

  • “MMMMMmmmmm, still good third day in a row.Made it for dinner and have lunch all week.”

  • “This soup was great.I will be making this often.Thank you very much for the recipe Debe”

  • “I had soup similar to this in a deli yesterday and my 2 year old, who is a very very picky eater, absolutely loved it.I had to make a batch today and decided on this version. I also used ground turkey and brown rice (I really don’t think you’d be able to tell the flavor difference if you didn’t know ahead of time), added a large onion and also added a couple T’s of worchestershire sauce.Also, I found that I needed to add quite a bit more salt that the recipe indicated.Delicious and SOOO healthy.”

  • “What a great soup.I also used ground turkey, onion and combination of red & green peppers, then added a shake of oregano, parsley & garlic powder.Sprinkled parmesan cheese to serve.Am having leftovers for lunch as I type & feel like I could eat this every day.Look forward to making this again very soon.Thanks for sharing this winner.”

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