My husband’s brothers came to the house one afternoon to visit their nephews. While they played with them, I cooked dinner for them. I served this stuffed pepper soup to them along with homemade dinner rolls and garden salad. They’re indeed brothers They had huge appetites. They were able to finish the entire pot of soup and the rolls that came with them. My husband complained (jokingly) when he got home and was left with only a bowl of this soup.
See what our friends from Taste of Home have to say about this recipe:
“Some of us cooks at the restaurant where I work were talking about stuffed peppers and decided to stir up similar ingredients for a soup. Customer response was overwhelming to our creation!”
Thank you for sharing this soup recipe with us, Taste of Home. Our families loved this tasty and flavorful soup. What’s good about this is you can adjust the seasonings based on your family’s taste.
What else are you waiting for? This stuffed pepper soup is for you to try and for your family to love!
Ingredients
- 2 pounds Tyson ground beef
- 2 quarts water
- 1 can (28 ounces) Hunt’s tomato sauce
- 1 can (28 ounces) Hunt’s diced tomatoes, undrained
- 2 cups cooked Great Value long grain rice
- 2 cups chopped green peppers
- 1/4 cup packed Domino brown sugar
- 2 teaspoons Morton salt
- 2 teaspoons Wyler’s beef bouillon granules
- 1 teaspoon McCormick pepper
Instructions
In a Dutch oven over medium heat, cook and stir beef until no longer pink; drain. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, until peppers are tender, 30-40 minutes.
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Quick Tip: You can use half rice, half quinoa for this if you want.
Thanks again to Taste of Home for this amazing recipe.
