Stuffed Pepper Soup is an easy and hearty soup that tastes just like stuffed peppers. It’s everything you love about stuffed peppers, but much less work. What’s not to love about that?
A bowl full of Stuffed Pepper Soup is warm and comforting on a chilly night. It’s an economical meal that will quickly become a family favorite. And it’s a cinch to make!
I like a really meaty Stuffed Pepper Soup so I start with 2 pounds of ground beef. Brown it, drain the grease off, and add the onions and peppers. Cook them down until they start to get soft and then add canned tomatoes, 2 beef bouillon cubes, water, some brown sugar for a hint of sweetness, and a few dried herbs for flavor.
I like to add the rice in just before serving or it tends to soak up too much liquid.
Serve with some crusty bread or Saltines crackers and you have yourself a meal!
Stuffed Pepper Soup
- 2 pounds ground beef
- 1 medium onion, diced
- 2 green bell peppers, diced
- 1 (15-ounce) can tomato sauce
- 1 (28-ounce) can diced tomatoes, undrained
- 2 beef bouillon cubes
- 2 cups water
- 3 tablespoons packed brown sugar
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 2 cups cooked white rice
- Brown the beef in a Dutch oven. Drain the fat off.
- Add the onion and green peppers to the Dutch oven and cook until starting to soften, about 3 to 5 minutes.
- Add remaining ingredients, except rice.
- Simmer for 30 minutes.
- Stir in rice and serve.
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