Stuffed Pepper Soup

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1 lb Lean Ground Beef

1 lg Onion, diced

1 cup Uncooked Rice

1 14.5 oz can Hunts “flavored” diced tomatoes

1 Can Tomato Sauce (14.5oz can)

1 tsp Dried Oregano

1 tsp Basil

½ tsp Salt

¼ tsp Pepper

1 Box Chicken Stock (32oz)

2 cups water

2 tbsp powdered Beef Stock

3 Sweet Bell Peppers


1. In a large fry pan (just a pat of butter) over medium-high heat, brown the ground beef with the onions and rice. Browning the rice gives it a nice nutty flavor – do not allow it to burn.

2. Meanwhile dice your peppers into small ½" pieces, set side

3. In large pot add: вiced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock, water, and powdered beef stock, then allow it to come to a boil.

4. Reduce heat and simmer with cover for 30 minutes then add the peppers and allow it to cook another 15-20 minutes (some types of rice may need longer cooking times)

5. Serve with grated cheese on top.

Bon Appetit!

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