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Thursday, March 1, 2012

Stuffed Pepper Soup

One of my favorite parts of growing bell peppers is making stuffed bell peppers. This soup is a great way to get the flavor of stuffed bell peppers in a comforting bowl of soup.

If you happen to grow your own peppers, slice or chop some and freeze for making this soup. They work great!

You will need a Dutch oven or large pan for making soup.


1 pound ground beef
2 cups chopped and seeded green bell pepper
1 cup chopped onion
1 quart chopped tomatoes( you could use a 29 oz. can if needed)
1 (6 oz.) can tomato paste
1-3/4 cups chicken broth
1/2 teaspoon ground, dried thyme
1/2 teaspoon ground, dried sage

1-1/3 cups water
2/3 cups white rice

salt and pepper, if needed, to taste

Brown the ground beef in your Dutch oven. Drain off fat, if needed.
Add the onion and peppers. Cook about 5 minutes until the onion is tender.
Add the tomatoes, paste, broth, thyme, and sage.
Cover and simmer until the peppers are tender. Fresh peppers about 30-40 minutes.
Frozen peppers will maybe take about 20 minutes.
In a medium saucepan, add the rice to the water. Bring to a boil and reduce heat to low.
Cover and cook approximately 15 minutes or until water is absorbed. Remove from heat.
Add the rice to the soup and heat through.
Taste and season with salt and pepper if you want.

Tastes great with shredded cheddar cheese sprinkled over the top.

You will get 6 filling bowls of soup.


  1. I want to try this!

  2. I have never had stuffed pepper soup. I may have to give it a try.



  4. Hey Ruth, the soup sounds quite delish! I am so looking forward to making this soup. Now all I need to purchase is some dried sage, as all I have in my cupboard is rubbed sage. Thank you Ruth for sharing this recipe.

  5. Domestic Goddess, if you love stuffed peppers, you will like this. Rubbed sage would probably work just fine.

  6. Hey Ruth, I wanted to let you know, I finally got around to making this soup. I made a few modifications, but the end results was delish! Hubby thought it was good too! I did add 3 large cloves of garlic (minced), and added that after I cooked the peppers and onions, then cooked the garlic/pepper/onion mixture for just a minute. After adding the soup ingredients, I also added 1-1/2 teaspoons of Morton Season.All Seasoned Salt, plus I added 1/4 teaspoon of black pepper. I found I only needed to add half the amount of cooked rice. I thought that was enough rice for the soup. One other thing I did want to mention, when adding the thyme and sage, I used the ground "powdered" stuff, not the dried leafy stuff, and I used the McCormick's brand. Ruth, in the past I've made a stuffed pepper casserole, (which is really good), but I don't think I ever made a stuffed pepper soup. I'm glad I finally got around to using your recipe as my first stuff pepper soup. It was sooo good! And I look forward to making it again in the near future. Thanks for sharing this recipe. It's definitely a keeper!!

    1. I am really glad you liked it. :) Thanks for letting me know.