Prep time: 15 mins | Cook time: 45 mins | Yield: 8 Servings (2 quarts)

This Stuffed Pepper Soup is a very comforting soup with ground beef, rice, and peppers. A complete meal in one that you can make easily and quickly at any time!


2 lbs ground beef

2 c. cooked long grain rice

1/4 c. packed brown sugar

1 can (28 oz.) tomato sauce

2 c. chopped green peppers

1 can (28 oz) diced tomatoes, undrained

1 tsp pepper

2 tsp salt

6 c. water

2 tsp beef bouillon granules

Chopped fresh parsley, optional

How to make Stuffed Pepper Soup

Step 1: Place the beef in a Dutch oven. Stir and cook over medium heat until browned, breaking the meat into pieces as it cooks. Drain and bring to a boil while adding in the rest of the ingredients. Stir well. Adjust the heat to low and cook further, uncovered, or until the peppers are tender. This takes another 30 minutes.

Step 2: Continue to cook for 10 minutes more, uncovered. Then, add the cooked rice. If desired, sprinkle with some chopped fresh parsley.


This stuffed pepper soup is already a complete meal with ground beef, peppers, and rice. But if you want some extra, pair this soup up with sour cream and cheddar biscuits or jalapeno buttermilk cornbread. Or for a more substantial meal, mix this up with a grilled cheese sandwich made with Garlic Fontina Bread.

Feel free to use either dark brown or light brown sugar. Just note that dark brown sugar has more molasses than light brown sugar, thus it has a stronger flavor.

Peeling the bell peppers is optional. You can leave the skin on and just diced the bell peppers.

For this recipe, you can swap the ground beef with mild or spicy sausage. You can even use ground chicken or turkey instead. If you love garlic, you can cook the beef with a few garlic cloves or garlic powder. For the rice, you can use brown rice, quinoa, barley, or orzo pasta. If you want a little more kick, add cayenne pepper or chopped tomatoes with the chilies.

To prevent the rice from getting soggy, scoop it into individual bowls and ladle the soup on top instead of stirring it in the soup.

Nutrition Facts:

1 Cup: 337 calories, 14g fat (5g saturated fat), 70mg cholesterol, 1466mg sodium, 30g carbohydrate (13g sugars, 4g fiber), 24g protein.