Stuffed Pepper Soup

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!

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

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.
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.

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

Stuffed Pepper Soup

Ingredients

Servings:

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