Stuffed Green Pepper Soup Recipe -
Stuffed Green Pepper Soup Recipe
  • READY IN 1 hr

Stuffed Green Pepper Soup

Recipe by  

"I gave some of this soup to a neighbor who said that her husband probably wouldn't eat it as it had onions in it. She said he tried it, loved it, and asked me for the recipe. I have used instant brown rice, and it worked fine."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Heat vegetable oil in a large pot over medium heat. Cook and stir bell pepper, onion, and garlic in hot oil until soft, 5 to 7 minutes. Break ground beef into small chunks and add to the pot; cook and stir until completely browned, 7 to 10 minutes more. Drain excess fat and return pot to heat.
  2. Stir water, tomato sauce, diced tomatoes, ketchup, beef base, brown sugar, salt, and pepper into the beef mixture; bring to a simmer and cook until the flavors marry, about 30 minutes.
  3. While the soup simmers, bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes; stir into the soup.
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Reviews More Reviews

Jan 19, 2014

I really like this soup. I did change a few things, but only because I'm trying to be vegetarian. So, obviously, I left out the meat. To compensate, I added another bell pepper and a bit if extra rice; I also used some homemade veggie broth I needed to use up instead of beef base and the water. Not huge changes, just preferential. Thanks for the recipe!

Sep 03, 2013

This is a good start and mirrors the stuffed pepper filling pretty well. My suggestion though is to use beef broth, not water for the soup and rice. Also, use ground chicken or turkey with some ground chorizo (beef or pork) combined instead. Somewhat healthier and much more flavor, also less grease. The last issue is this might call for a little too much sugar. Ketchup is already loaded with sugar so cutting the brown sugar in half might be just as good.


3 Ratings

Oct 17, 2014

I have made this twice in the last three weeks! I halve the recipe because I don't have a big enough pot for more. It still makes about 12 bowls of soup! The first time I made it we didn't have diced tomatoes so I cut up 4 whole tomatoes and that tasted better than canned. I didn't have beef base so I used one tablespoon of powdered boullion (for the halved recipe) I also substituted cooking brown rice for white boil in bag rice. The first time I only used one bag, and the second I used two. Both were good, but adding two bags made it heartier. Using fast rice cut cooking time by nearly half. This soup tastes better the second day too!


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  • Calories
  • 515 kcal
  • 26%
  • Carbohydrates
  • 55.2 g
  • 18%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 19.6 g
  • 30%
  • Fiber
  • 5.9 g
  • 24%
  • Protein
  • 29.2 g
  • 58%
  • Sodium
  • 3861 mg
  • 154%

* Percent Daily Values are based on a 2,000 calorie diet.

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