Stuffed Pepper Soup

GetAttachmentThis has become one of my family’s favorites – extended family as well.  This recipe originated from a dear friend, Kissy, and has evolved over time.  I’ve added in a few additional ingredients but it is very close to her original recipe.  It is absolutely delicious!

I never really liked stuffed peppers, quite honestly, the smell of them used to make me gag!  lol.  As I got older though tastes changed.  Two things have remained the same though:  a forever friend and a delicious batch of steaming stuffed pepper soup.  There is never a time that I don’t think of her as I am making it.

I hope that you can make this recipe your own.  I hope that every time you make it you think of a forever friend.  I hope that you feel blessed that you can enjoy a warm bowl of filling soup with family and feel thankful for all that God provides.

Stuffed Pepper Soup
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: a ton
Filling and delicious!
  • 1½ lbs. lean ground beef
  • 6 cups water
  • 6 low-sodium beef bouillon cubes
  • 1 chopped onion
  • 5 large chopped green peppers
  • 28 oz. tomato puree
  • 8 oz. tomato soup
  • 16 oz. crushed tomato
  • ½ tsp. paprika
  • ½ cup catsup
  • 2 tsp. Frank's Red Hot
  • Salt and Pepper to taste
  • 2 cups white rice
  1. Brown and drain ground meat.
  2. Transfer to large pot.
  3. Add water, bouillon cubes, onion, peppers, tomato puree, tomato soup, crushed tomatoes, paprika, ketchup, hot sauce and salt and pepper.
  4. Simmer until peppers are soft and tender.
  5. In separate pot cook rice. Rinse and add to large pot with all other ingredients. Continue simmering for another 15 minutes.
  6. Sprinkle some spaghetti cheese (grated parm or romano) on top.
  7. Serve with warm French Bread.
  8. Freezes very well!