I was talking about stuffed peppers with the other cooks at the restaurant where I work. We decided to mix similar ingredients for a soup. Customer response was overwhelming! —Krista Muddiman, Meadville, Pennsylvania

Stuffed Pepper Soup

beef

water

(28 ounces) tomato sauce

(28 ounces) diced tomatoes, undrained

green peppers

brown sugar

salt

beef bouillon granules

pepper

rice

parsley,

This was great. Added some stuff- lots of garlic, 2 onions, a dash of Worcestershire, 3 jalapenos diced. With a house full of extremely picky eaters they all loved this soup. I think it's a first for me.

Made this for the second time today  - followed the original recipe the first time - and then today incorporated ideas from some of the reviews and we liked it much better.   Instead of 6 cups of water, I used 4 cups of beef cooking stock and 2 cups of water.   Also added 3/4 cup of onions with the beef, and 3/4 cup of celery and couple teaspoons of garlic when adding the tomato sauce, etc.    Lastly, I added 1 TBSP worcestershire sauce for flavor and the result was great.

LOVE this recipe, it's my go too.  My Taste of Home recipe is from 2012 and calls for 2 quarts of water.  I substitute 6 cups of beef stock, we like a thicker soup.  A few other tweaks, I use 1/4 cup of uncooked rice and 1/2 teaspoon of pepper.  This soup never stays very long in the refrigerator...if it makes it that far.  You won't go wrong with this recipe!

I really liked this soup.  I found it interesting that the rice needs to be cooked beforehand and can’t cook in the broth while the soup simmers for 30 min. But followed the recipe as-written and give this five stars.  Was a bit sweeter than expected so next time I might decrease the amount of brown sugar.

Hello from Clarion PA, Krista in Meadville! 

She probably has nothing to do with the actual post and just a blurb about the restaurant. Let alone the comments section, and will never see this 😝 I am going to hope she does see it !! ❤️


This turned out great! I did a few swap outs, because teenager 🙄😑 I used crushed tomatoes instead of diced. I 100% recommend putting soup over your rice, or grain of choice. I have made a few different versions over the years and found out (I’d say kind of the hard way) the first time I made it to separate the grain and soup! You really can’t store or re-heat it well with it added in during cooking. I got gloop instead of soup the next day!

Just made and it is yummy. The brown sugar must be one of ingredients that makes it so tasty.

This delicious soup like so many other reviewers have said will now be in the dinner rotation. Even my extremely picky husband enjoyed it.

Love this recipe! Even my husband loves it and he does not like rice.  This one is a keeper.

I do a lot of cooking and have been making this since I first saw it in TOH years ago. It is my absolute favorite soup in my large repertoire. People that tell my they hate bell peppers ask me for this soup when we get together. I use green, red, and yellow peppers—whatever I have on hand. I do add a little garlic and Worcestershire, but it’s fine without it. Very hearty, healthy, and comforting.

I have made this soup 6 or 7 times. It is so good!  I have also taught a couple of people how to make it since they loved it when they had it at my house. I also used beef broth rather than bouillon and water, and also added onion and garlic. We also use 2 green peppers and 1 red pepper. This is a recipe I’ll use for years to come!!

This recipe gave me a starting point - I had a bunch of peppers of many kinds, chopped em up. Used ground turkey I had on hand plus a can of Ro-Tel and another of diced tomatoes, threw in some Clamato juice. Pretty tasty but I didn't think it went very well with rice, which I kept on the side so I can freeze the soup leftovers. WHen I that it out  out I may add chili powder and beans, as it's a good base recipe for chili.... Overall pretty tasty....

Great recipe. Love changing the peppers when local produce is in season.  Very tasty and the smell is great. Thanks

I do substitute beef broth and it could use more green peppers, but it is yummy on a cold night.  I think that it's funny that some folks substitute all of the ingredients.  Is it still the same recipe?:)

next time I would use a little more spices. I only had half the tomato sauce,so added 15oz. of tomato with green chilles . I also added tbs of worcestershire , minced onions and garlic. I would also add celery

This is delicious!  And even better reheated!  Another keeper!  I love making homemade soup that's quick and easy and tasty enough for after work preparation.  This one fits the bill!

This soup is yummy and the hubby loved it too! I added a large onion, two cloves of garlic and a few splashes of worchesire sauce. I did not put rice in it. Will definitely make it again!

I’ve made it with and without brown sugar and it’s much better without the sugar in my family’s opinion.

Please dont rate recipes if you dont follow the recipe directions.  Make as is and rate it, otherwise there is no point to it.

Very easy and delicious! I doubled the green peppers and added onion, garlic, and a little cayenne pepper. I didn’t add the rice to the soup, but put a little rice in the bowls and ladled the soup over the top. I served it with some delicious crusty bread. My husband and I both loved it. This recipe is a keeper!

Tasty "mistake" we loved.  I made 1/2 batch for the 2 of us and accidently used diced tomatoes and green chilies 14.5 oz can  in my pantry right next to diced tomatoes on shelf.  It gave it just  a  little more "kick".  I didn't add salt and I stir fried about 1/2 cup of chopped onions with the ground beef.  It was delicious and my husband really liked it.

https://videodam.tmbi.com/wp-content/uploads/2019/03/StuffedPepperSoup_DIYD_2872_021919_H.mp4

Check out this video for how to make Stuffed Pepper Soup

stuffed pepper soup

Prep Time: 15 minutes

Cook Time: 45 minutes

Total: 60 minutes

Servings: 5

Author : Taste of Home

Ingredients

Instructions

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