Stuffed Pepper Soup I

Stuffed Pepper Soup I

161 Reviews 5 Pics
Recipe by  Holly

“This soup has the same ingredients that you use to stuff green peppers but the peppers are not actually stuffed.”

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Adjust Servings

Original recipe yields 10 servings



  1. In a Dutch oven brown beef over medium high heat. Drain off any fat.
  2. Add the peppers to the browned meat and saute for 3 minutes.
  3. Stir in the tomato sauce, diced tomatoes with juice, bouillon cubes, brown sugar, salt, pepper and soy sauce. Reduce heat to low, cover and simmer for 30 to 45 minutes. Stir in rice and heat through.

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Reviews (161)

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Awesome Awesome Awesome!! This is the best soup ever! Well I did do some things different though. I added 2 onions 1 clove of garlic 4 green peppers. 1/2 cup ketchup 2 tbsp. worchestershire 1 cup water I reduced to 1 cup of rice Also, instead of a can of chopped tomatoes I picked 6 fresh from the garded blanched them and scrunched them into the mixture. I know these seem like alot of changes but they are all pretty small after all. I only changed it to reflect the way I actually make stuffed peppers. Again, this stuff is really awesome!

I'm nuts too...

I'm nuts too...

I love this, although it was dry, so I "souped" it up a bit :) I'll stick with my version so that it isn't to salty or this recipe cut the brown sugar to 2 TBSP, cut the sauce to 8 oz, add 2 (10-3/4) cans of tomato soup, sub the soy sauce with 2 TBSP. of Worcestershire sauce, add 2 cups of water, an onion & some garlic(1-2 cloves)...YUM!! Thanks Holly!



A terrific variation on this soup is to use 1 lb of italian sausage instead of ground beef and 3-4 bell peppers (red, yellow, or orange if possible). It becomes more like a soup if you add 2 c. water with the boullion cubes. Also, a way to make the soup even simpler to make is to add one cup of uncooked rice along with the other ingredients in step 3. That way it can just cook up with everything else during the simmer. This works great for us.

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Amount Per Serving (10 total)

  • Calories
  • 384 cal
  • 19%
  • Fat
  • 24.4 g
  • 38%
  • Carbs
  • 22.2 g
  • 7%
  • Protein
  • 18 g
  • 36%
  • Cholesterol
  • 77 mg
  • 26%
  • Sodium
  • 1408 mg
  • 56%

Based on a 2,000 calorie diet



previous recipe:

Roasted Red Pepper and Tomato Soup


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Feta Cheese and Roasted Red Pepper Soup