Stuffed Pepper Soup




1 lb. ground beef

1 small onion, diced

1 large bell pepper, diced

1 can (29 oz.) diced tomatoes

1 (10 oz) can tomato soup (or tomato sauce)

1 (14 0z) can chicken broth (or beef broth)

2 cups cooked rice

1 tbsp. sugar

t tsp. garlic powder

salt & pepper, to taste

shredded cheddar cheese, for topping



In a large pot, brown and crumble ground beef along with diced green peppers and onion over medium-high heat.

When cooked, drain excess grease from beef mixture.  Put beef back into pot.  Add in diced tomatoes with juice.  Add in chicken broth (or beef broth, if using).  Then add in can of tomato soup or tomato sauce (whichever you are using) and a can of water.   Give it all a good stir.  Then add in rice.  Stir again.  Then add seasonings; sugar, garlic powder, salt & pepper (to taste).

Cover and let soup simmer on low-medium heat for about 30 minutes to let all the flavors blend.   Serve soup with shredded cheddar cheese on top.  (I’m a ‘simmerer’ so I let this simmer on low for about 4 hours before adding the rice and then let it simmer for another 30 minutes before serving.)

***Keep in mind that the rice sucks up the ‘juice’ so you may want to add more liquid throughout the simmering processs

Completed Dish

One thought on “Stuffed Pepper Soup

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s