Stuffed Pepper Soup

Servings: 6


  • 1 lb ground beef
  • 1 small onion diced
  • 1 large bell pepper diced
  • 1 29 oz can diced tomatoes
  • 1 10 oz can tomato sauce
  • 1 14 oz. can chicken broth or beef broth
  • 2 cups cooked rice
  • 1 tbsp sugar
  • 1 tsp garlic powder
  • salt and pepper to taste
  • shredded cheddar cheese for topping


  1. In a large pot, brown and crumble ground beef along with diced green peppers and onion over medium-high heat.
  2. When meat is thoroughly cooked, drain excess grease from beef mixture.
  3. Put beef mixture back into pot.
  4. Add in diced tomatoes, chicken (or beef) broth and tomato sauce.
  5. Give it all a good stir.
  6. Then add in rice.
  7. Stir again.
  8. Then stir in seasonings; sugar, garlic powder, salt & pepper (to taste).
  9. Cover and let soup simmer on low heat for about 30 minutes to let all the flavors blend. (The longer it simmers, the thicker it will get.)
  10. Serve with shredded cheddar cheese on top of each serving.

Note: 1 cup of uncooked rice will make 2 cups of cooked rice.


Recipe submitted by Dotty C.


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