Stuffed Pepper Soup

How to make a Stuffed Pepper Soup.

Ingredients: Serves 6

  • 1 lb Ground lean beef
  • 1 cup long grain rice
  • 1 cup Onion, diced
  • 1 Red bell pepper, diced
  • 1 Green bell pepper, diced
  • 1 (14 oz) can Tomato sauce
  • 2 (14 oz) cans Fire roasted diced tomatoes, undrained
  • 1 Jalapeño, seeds and white ribs removed, minced
  • 1 tbsp Olive oil
  • 4 cups Chicken stock
  • 2 tbsp Brown sugar
  • 2 tsp Salt
  • 3 tbsp Taco seasoning
  • 2 cups Pepper jack cheese, shredded, optional
  • Cilantro for garnish (optional)


  1. Heat olive oil in a large soup pot or dutch oven set over medium high heat.
  2. Add the beef, onion, bell peppers and jalapeño.
  3. Cook until beef is fully browned and there are no longer any pink left, for about 10 minutes.
  4. Add the chicken stock, tomato sauce, fire roasted tomatoes, brown sugar, salt, taco seasoning and rice to the pot.
  5. Bring to a simmer, stirring often so rice doesn’t stick to the bottom of the pan.
  6. Simmer for 30 minutes, until the soup is nice and thick.
  7. Serve in individual bowls topped with shredded pepper jack cheese.
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