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stuffed pepper soup

(1 rating)
missyasche avatar
Recipe by
Missy Asche
@missyasche
Venus, PA

Believe it or not, this can be made without the green pepper and taste just as good. The first time I made this I had everything except green pepper. I am happy to say it turned out great :-) For the beef broth in this recipe, I use College Inn's Bold Stock and it really jazzes up the beefiness and flavor...YUM! Or, if you prefer, you can use homemade beef broth. Also, in place of the tomato sauce, I have used 2 - 14 oz. cans of diced tomatoes (or stewed tomatoes) drained and pureed them in my Magic Bullet and it worked great. This soup is so versatile, it's fun to create your own! I hope you enjoy it :-)

(1 rating)
yield 10 (1 cup servings)
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For stuffed pepper soup

  • 2 lb
    ground beef (or ground turkey)
  • 2 qt
    (64 oz.) beef broth (or water)
  • 1 can
    28 ounces, tomato sauce
  • 1 can
    28 ounces, diced tomatoes, undrained
  • 2 - 3 c
    cooked rice
  • 2 c
    chopped green pepper
  • 2 tsp
    salt
  • 2 - 3
    beef bouillon, cubes
  • 1 tsp
    pepper

How To Make stuffed pepper soup

  • 1
    Brown ground beef over medium heat until no longer pink; drain.
  • 2
    Stir in the rest of the ingredients (except rice); bring to a boil.
  • 3
    Reduce heat; cover and simmer for 30 minutes or until peppers are tender. During last 10 minutes, add cooked rice to heat through.
  • 4
    Makes 10 - one cup servings.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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