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4.34 from 15 votes

Stuffed Pepper Soup

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soup
Cuisine: American
Keyword: soup
Servings: 6 people
Calories: 283kcal
Author: Christina Hitchcock


  • 1 pound ground beef
  • 1 small onion - diced
  • 3 cloves garlic - minced
  • 1 green pepper - diced
  • 1 28 oz can crushed tomatoes
  • 28 oz water
  • 2 tablespoons beef bouillon granules
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 cups prepared rice


  • In a large Dutch oven, cook beef and onions over medium heat until no longer pink; drain.
  • Stir in the remaining ingredients except for rice; bring to a boil.
  • Reduce heat; cover and simmer for 15 minutes or until peppers are tender.
  • Stir in rice and simmer for 5 minutes more.
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  • Try a Different Meat: Use a ground turkey or a mixture of ground meats like you do with meatloaf.
  • Spice it Up: Add some Jalapeno or Poblano Peppers.
  • Add More Flavor: Sneak in some more vegetables, beans or cheese to your stuffed pepper soup.
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  • When a recipe call for House Seasoning Blend, you can find the recipe on www.itisakeeper.com. Simply search for "House Seasoning Blend" or you can substitute salt and pepper to taste.  
  • I always use unsalted butter in my recipes.
  • I always use a meat thermometor to test for doneness when cooking meat.
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