Stuffed Pepper Soup

Stuffed Pepper Soup

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Stuffed Pepper Soup

Stuffed Pepper Soup

Prep Time 10 minutes
Cook Time 10 minutes
Servings 8


  • 2 pounds ground beef
  • 1 medium onion - chopped
  • Salt and pepper
  • 1 can (28 ounces) tomato sauce
  • 1 can (28 ounces) diced tomatoes with juice
  • 2 green peppers - chopped
  • 2 cloves garlic - minced
  • 1 tbsp sugar
  • 1 tbsp beef soup base
  • 2 to 3 cups water
  • 2 cups cooked white rice
  • Grated Parmesan cheese


  • In a big soup pan, brown beef and onion over medium heat for a few minutes.
  • Add peppers and cook until beef is crumbly and no longer pink.
  • Drain any grease.
  • Season with a little salt and pepper.
  • Add garlic and cook another 30 seconds.
  • Stir in 2 cups of water, sugar, beef base, tomato sauce and tomatoes.
  • Bring to a boil. Turn down heat and simmer for about 5 minutes.
  • Stir in rice. If soup gets too thick add a little more water.
  • Serve with grated Parmesan cheese on top.


Calories: 378kcal | Carbohydrates: 20g | Protein: 22g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 484mg | Potassium: 648mg | Fiber: 2g | Sugar: 6g | Vitamin A: 480IU | Vitamin C: 31mg | Calcium: 46mg | Iron: 3mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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Recipe Rating


  1. Delicious, hearty and simple! I have four month old twins and managed to make this during their morning nap! It is so good…however I used ground venison/pork and it still tastes like the real thing.