My updated version of Stuffed Pepper Soup has toned down the intensity of the green peppers while keeping all the delicious stuffed pepper flavors. Sure to please even the pickiest green pepper haters.
It’s somewhat of a challenge to figure out ways to use green peppers when I receive them in my co-op basket. While traditional stuffed peppers would never be well received in my home, Stuffed Pepper Soup IS on the acceptable meal list.
My version of Stuffed Pepper Soup started as a copycat recipe from The Pepper Pot restaurant in Colorado Springs. Over the years, I’ve modified the original recipe, tweaking it here and there to arrive at this current form.
I have found that doing a small chop on the peppers, then a quick saute to mellow their strong flavor, moves this dish in the acceptable range for my family.
Although the original recipe called for cooking the rice in the soup mixture, I didn’t like how the rice absorbed so much of the liquid and got mushy – no one likes mushy rice. Cooking the rice separately and assembling the bowls shortly before serving ensures the rice is perfect every time.
I also recommend storing the leftover rice and soup separately to keep they rice nice and firm. If you do store the leftovers in a single container, you’ll need to add more broth or water to reach the desired consistency.
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I urge you to try Stuffed Pepper Soup even if you aren’t a fan of green peppers. You may be pleasantly surprised with this recipe.
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Stuffed Pepper Soup
- 1 1/2 pounds ground beef
- 1 1/2 cups green pepper, chopped (approx. 1 large pepper)
- 1/2 cup onion, chopped
- 1 Tbsp. olive oil
- 2 15 oz. cans tomato sauce
- 1 14.5 oz can diced tomatoes
- 2 14.5 oz. cans beef broth
- 1 Tbsp. Worcestershire sauce
- 3/4 tsp minced garlic
- 1/2-1 cups water
- 1/8 cup packed brown sugar
- 1-2 tsp. salt
- 1 tsp. ground pepper
- 2 cups white rice, cooked
- Using a large soup pan, heat the olive oil over medium heat. Add chopped green peppers, onions and a pinch of salt and pepper. Saute until softened.
- Add ground beef to pepper and onion mixture, season with salt & pepper and cook until done. Drain & remove grease.
- Add tomato sauce, diced tomatoes, beef broth, brown sugar, Worcestershire sauce, garlic, 1/2 cup water, 1 tsp. salt and pepper. Stir to combine.
- Bring to a boil. Reduce heat & simmer for 30-40 minutes.
- To serve, place a scoop of hot cooked rice in bowl and top with soup mixture. Stir & enjoy!
- Refrigerate leftovers.
- Use fire-roasted diced tomatoes for a nice flavor and a slight bit of heat.
- I use this rice cooker for perfect rice every time.
- Add the salt in increments, tasting as you go. Start by salting the pepper & onion mixture and add bit more when browning the ground beef. Taste the soup and add more salt if desired.
- If your soup is too thick, add more beef broth or water.
- Store the leftover soup and rice separately to keep the rice from absorbing all the liquid. If you mingle them for storage, simply add more broth or water to thin the soup before reheating.
- Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. Any nutritional information shared on www.AReinventedMom.com should only be used as a general guideline.