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This Stuffed Pepper Soup Recipe was first published on my blog in 2012. I have probably made it 10-15 times since then but I’ve never updated the recipe. As with many recipes that you make over and over again this one has evolved each time that I’ve made it so that I’ve tweaked it to the soup we have today.
I never even had Stuffed Pepper Soup until about 10 years ago. Someone brought it in to work and I loved it! What a great idea to use all the ingredients to make stuffed peppers but without all of the work. I made a simple crock-pot recipe the first time around but I like the stove top version much better because the veggies and rice don’t get mushy.
I only make this soup a few times a year because a coworker sells it for her mission trips and it’s so much easy to just pay her to make it for me! This is one of my favorite winter soups because it’s so hearty. The rice in the soup is really filling.
Originally I put sausage in the soup but I’ve since changed to lean ground beef. I think it has a better texture in the soup. While I like to use two or three different colors of peppers to give this dish a bit of color you can use whatever color you have on hand. It doesn’t make a difference here.
I do like that making it on the stove top only takes an hour. The addition of brown sugar adds just a hint of sweetness which works well in this soup. My husband and I both enjoy this recipe and I plan on making it several other times this winter.
Stuffed Pepper Soup
- 1 lb. lean ground beef
- 4 garlic cloves minced
- 1/2 onion minced
- 2 green bell pepper chopped
- 1 red bell pepper chopped
- 16 oz. tomato sauce
- 28 oz. diced tomatoes undrained
- 3/4 c. uncooked white recipe
- 2 teaspoons brown sugar
- 1 teaspoons salt
- 1 teaspoons black pepper
- 1 teaspoons oregano
- 3-4 c. beef broth.
- 1. Heat a Dutch oven over medium high heat. Add in the ground beef and cook until it is browned. Drain the excess fat.
- 2. Add in the garlic, onions, and peppers and cook for 4-5 minutes, stirring frequently.
- 3. Add the remaining ingredients, stirring to combine.
- 4. Bring the soup to a boil and then reduce heat to low. Cover and simmer for 30 minutes or until the peppers are tender.