Stuffed Pepper Soup Recipe

I have mentioned before how he is such a “meat and potatoes” guy and the only way he will eat soup is if it’s thick and hearty. Well, this soup fits the bill- it’s loaded! But I love it because it’s loaded with good things and you can add even more vegetables if you’d like.

Serves: 8

Serves: 8-10

Stuffed Pepper Soup Recipe

10 minPrep Time

45 minCook Time

55 minTotal Time

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  • 2 pounds ground beef
  • 1 onion (diced)
  • 2 teaspoons minced garlic
  • 8 cups beef broth
  • 2 (14 ounce) cans diced tomatoes (do not drain)
  • 2 cups cooked rice
  • 2 green bell peppers (chopped)
  • 1/4 cup brown sugar
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 Tablespoon Worcestershire sauce


  1. In a large skillet, brown ground beef with onion and garlic until beef is no longer pink.
  2. Drain grease from beef and dump into a large stock pot.
  3. Place stock pot on stovetop and add all of the remaining ingredients.
  4. Turn heat up to medium high and bring soup to a boil.
  5. Then reduce heat to low, cover with lid, and simmer for 35-45 minutes.



121 cal


3 g


22 g


4 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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16 Responses to “Stuffed Pepper Soup Recipe”

  1. Instead of sugar with my tomatoes to take out the acid taste, I use pumpkin or butternut squash. It is healthier and you can't taste it when you use just a little bit. I've been making a very similar recipe for a long time and always add about 1/4 cup of one of these instead of sugar. I do it in all my tomato based soups. Of course this time of year, I also use fresh tomatoes, fresh peppers, fresh garlic and the fresh pumpkin out of my garden. This is absolutely one of our favorite soups. I even make extra to freeze and it does freeze well.
    • Hi Deb. Just click on the MAGIC button under the picture on the post. Then click on NUTRITION. It will give you the servings and all nutritional info on the soup. Weight watcher points are on there too. You could get more servings out of this recipe than what is listed. 8 servings are very generous portions. Hope this helps! This is our new sister site - Hope you'll stop by and check it out!
    • Angela Taylor
      I made this for dinner tonight, and it was super yummy!!! I added a touch of balsamic vinegar to the sauce. Next time I would prefer to use either stewed or whole tomatoes and break them up. I loved the recipe. I've never used pumpkin or squash in tomatoes, is is mashed or chunks?

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