Stuffed Pepper Soup

Stuffed Pepper Soup Angie

We really love this savory recipe!  It’s basically everything that’s great about stuffed pepper soup with less work.  The original recipe called for 2 cups raw rice, but after making this recipe with 1 cup raw rice, you will find it is more than enough!  ENJOY!

Serve 6
398 cals 5.6g fat (1.9g saturated) (without cheese)


  • 1lb LEAN ground beef
  • 1 lg onion, diced (WE USED ONION POWDER)
  • 1 cup white or wild rice
  • 1 14.5 oz. can Hunts flavored diced tomatoes (Red pepper and fennel, roasted garlic, sweet onion etc) (I USED PLAIN JUST FINE)
  • 1 can tomato sauce (14.5oz can)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 box chicken stock (32oz)
  • 2 cups water
  • 2 tbsp powdered beef stock
  • 3 bell peppers, any color
  • Cheese for topping (optional)
  • Fresh cracked black pepper for garnish (optional)


  1. In a large soup pot coated with cooking spray, over medium-high heat, brown the grown beef with the onions and rice. I know that sounds odd, but browning the rice gives it a nice nutty flavor – do not allow it to burn!
  2. Meanwhile dice your peppers into small ½” pieces, set side.
  3. Add in the diced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock, water, and powdered beef stock, then allow it to come to a boil.
  4. Reduce heat, cover and allow it to cook 20 minutes then add the peppers and allow it to cook another 20-30 minutes (some types of rice may need longer cooking times).
  5. Serve with cheese on top (optional).
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