Stuffed Pepper Soup

At the restaurant where I work, I was discussing stuffed peppers with the other cooks. We decided to make a soup with similar ingredients. The response from customers was overwhelmingly positive!

Prep time: 15 min. Cook time: 45 min. Makes: 8 servings (2 quarts)

Nutrition Facts

1 Cup: 337 calories, 14g fat (5g saturated fat), 70mg cholesterol, 1466mg sodium, 30g carbohydrate (13g sugars, 4g fiber), 24g protein.


1 teaspoon pepper
2 cups cooked long grain rice
1 can (28 ounces) tomato sauce
1/4 cup packed brown sugar
2 cups chopped green peppers
2 pounds ground beef
1 can (28 ounces) diced tomatoes, undrained
2 teaspoons salt
6 cups water
Chopped fresh parsley, optional
2 teaspoons beef bouillon granules


Cook and stir beef in a Dutch oven over medium heat until it is no longer pink, breaking it up into crumbles and drain. Bring to a boil while stirring in the remaining ingredients. Reduce heat to low and cook, uncovered, for 30 minutes or until peppers are soft.

Cook for another 10 minutes, uncovered, after adding the cooked rice. Sprinkle with chopped fresh parsley if desired.

Tips For Stuffed Pepper Soup

  1. What’s a good accompaniment to stuffed pepper soup?

This filled pepper soup doesn’t require much in the way of accompaniments to make a complete meal, thanks to the ground beef, peppers, and rice. The comfort food flavor of this soup would be a fantastic compliment, with a little zing to balance out the natural sweetness of the peppers. Sour Cream & Cheddar Biscuits or Jalapeno Buttermilk Cornbread are two options. Mix the soup with a grilled cheese sandwich made with Garlic Fontina Bread for a more substantial meal.

  1. I’m not sure if I should use dark or light brown sugar.

In most recipes, dark brown and light brown sugar can be used interchangeably. Dark brown sugar includes more molasses than light brown sugar, giving it a stronger flavor. It is left to you to make your decision.

  1. Is it necessary to peel peppers before making soup?

Bell peppers have a thin, easily digestible skin, thus peeling them is rarely necessary. The peppers are diced and cooked without being peeled, even in pureed soups like our Red Pepper Soup.

  1. What are some more ways to make stuffed pepper soup?

This stuffed pepper soup dish is begging to be tweaked! For ideas, look through our selection of stuffed pepper recipes. You may replace half of the ground beef with mild or spicy sausage, or all of it with ground chicken or turkey. Add chili spice and beans to homemade chili recipes, then top each bowl with shredded cheese or sour cream. If you like garlic, sauté the beef with a couple of garlic cloves or garlic powder; if you want a little more heat, add cayenne pepper or chopped tomatoes with chilies. In place of long grain rice, you can use brown rice, quinoa, barley, or orzo pasta. Because rice absorbs a lot of liquid, scoop the rice into individual bowls and ladle the soup over top instead of stirring it in.

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