Stuffed Bell Pepper Soup

Total Time
Prep 15 mins
Cook 45 mins

My family loves this soup. I serve each bowl with a handful of shredded cheddar cheese on top.

Ingredients Nutrition


  1. In a Dutch oven brown beef over medium high heat. Drain off any fat.
  2. Add the peppers, onion, and garlic to the browned meat and saute for 3 minutes.
  3. Stir in the tomato sauce, diced tomatoes with juice, beef broth, water, brown sugar, salt, pepper, Italian seasoning and worcestershire sauce. Reduce heat to low, cover and simmer for 30 to 45 minutes.
  4. Stir in rice and heat through.


Most Helpful

One word - yummy! This was easy to make and I liked that it contained ingredients I normally have on hand. I replaced the water with chicken broth and it did add a heartier flavor. This was such an easy recipe to put together - I will definitely add it to the soup rotation for the cooler weather! Thanks for posting - made for Spring PAC 2012.

FloridaNative April 21, 2012

Good, hearty soup. Used a quart of beef broth so reduced the salt to 1 teaspoon, and used leftover rice pilaf for the cooked rice. Froze the leftovers. Thanks for sharing the recipe!

LonghornMama January 23, 2010

Only thing I did different was back off the brown sugar a bit. Delicious!

spoild_1 August 08, 2009

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