Stuffed Pepper Soup



6 to 8 servings



2 lbs. ground beef
1 can (1-3/4 lb.) tomato sauce
1 can (1-3/4 lb.) diced tomatoes, undrained
2 cups green pepper, chopped in about 1 inch squares
1 cup chopped onion
2 tsp. beef flavored base or
2 beef bouillon cubes
2 tsp. salt
1 tsp. black pepper
2 cups cooked white rice (set aside)
1/4 cup packed brown sugar


Brown ground beef and drain. Add remaining ingredients, except rice. Bring to boil, reduce heat and simmer 30-40 minutes, or until peppers and onions are tender. Add rice. Heat thoroughly and serve.

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2 Recipe Reviews


Linda reviewed Stuffed Pepper Soup on February 11, 2001

We subsitute chopped cabbage for the peppers and of course call it Stuffed Cabbage Soup. This is an excellant recipe! We also use homemade beef stock instead of beef bouillion cubes and only 1 pound of ground chuck.


wannydanny reviewed Stuffed Pepper Soup on February 12, 2005