Some of the cooks at the restaurant where I work were talking about stuffed pepper soup. We decided to stir up similar ingredients for a stuffed pepper soup recipe. Customer response was overwhelming!

 
 

Ingredients:

2 pounds ground beef

6 cups water

1 can (28 ounces) tomato sauce

1 can (28 ounces) diced tomatoes, undrained

2 cups chopped green peppers

1/4 cup packed brown sugar

2 teaspoons salt

2 teaspoons beef bouillon granules

1 teaspoon pepper

2 cups cooked long grain rice

Chopped fresh parsley, optional

 
 

Directions:

  1. In a Dutch oven over medium heat, cook and stir beef until no longer pink; drain. Stir in next 8 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes.
  2. Add cooked rice; simmer, uncovered, 10 minutes longer. If desired, sprinkle with chopped fresh parsley.

Test Kitchen Tips

  • Dark brown sugar contains more molasses than light or golden brown sugar. The types are generally interchangeable in recipes. But if you prefer a bolder flavor, choose dark brown sugar.
  • Green peppers are unripened versions of red, yellow or orange peppers. They are less expensive because they’re quicker to get to market. Use colored peppers in recipes for more sweetness.
  • Check out 31 stuffed pepper recipes.
Nutrition Facts

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

Stuffed Pepper Soup
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Stuffed Pepper Soup
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