(Easy, Freezable, Make-Ahead) Recipe: Stuffed Pepper Soup

I received this recipe as part of an e-mail recipe exchange and really enjoy it.  I love stuffed peppers, so I was game to try this recipe as soon as I read the name.  However, even those who don’t like stuffed peppers seem to like this soup.  The recipe says to cook in a large pot, but I usually throw the ingredients into the crock-pot and let it simmer all day.  Just be careful not to add the rice too soon if you’re using a crock-pot.  Mushy rice does not make a pleasant soup. 

Stuffed Pepper Soup

1 1/2 lbs ground beef, browned and drained

3 large diced green peppers (or a combination of sweet yellow, red or orange peppers)

28 oz can diced tomatoes

28 oz can tomato sauce

15 oz beef broth

1/2 cup brown sugar

2 cups cooked rice

salt, pepper and garlic to taste.

Mix all ingredients except rice in large pot.  Bring to a boil.  Simmer for 30 minutes, uncovered…stir often.  Add cooked rice. 

Serve and enjoy!


About Sarah

I love being wife to my sweetie, mama and teacher to my three wonderful children, and friend to people near and far. I love to express myself through words. I blog to connect with others and so that someday, hopefully, my kiddos will understand who their mama was...way back when.
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One Response to (Easy, Freezable, Make-Ahead) Recipe: Stuffed Pepper Soup

  1. Mama D says:

    Finally, the good one!!! Where are the Apple Dumplings? One needs a nice desert after this wonderful soup.

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