Grandma’s Stuffed Pepper Soup
If you love old-fashioned stuffed bell peppers but don’t have the time for all the stuffing and baking, Grandma’s Stuffed Pepper Soup is the ultimate weeknight solution. This hearty vintage soup takes all the iconic ingredients of traditional stuffed peppers and simmers them together. As a result, you get a warm, soul-satisfying meal.
Packed with savory ground beef, vibrant sweet bell peppers, fluffy rice, and a seasoned tomato-herb broth, this thick and filling soup is pure comfort in a bowl. Furthermore, serve it up with a slice of warm crusty bread. Or, use cornbread for a hearty family dinner everyone will crave!
Why You’ll Love Grandma’s Stuffed Pepper Soup
This heritage soup is a permanent weeknight favorite for so many great reasons:
- All the Flavor, Half the Effort: Get the exact delicious taste of stuffed peppers without hollowed-out peppers, rolling meat, or waiting an hour for the oven.
- Warm and Hearty Main Dish: Packed with protein, rice, and fresh vegetables, it is a complete, satisfying dinner in a single pot.
- Budget-Friendly Staples: Made with affordable, readily available ingredients like ground beef, bell peppers, canned tomatoes, and rice.
- Great for Leftovers: The savory tomato broth deepens in flavor overnight, making it even better for quick weekday lunches.
Grandma’s Secrets for the Best Stuffed Pepper Soup
To keep your soup rich, balanced, and perfectly textured, keep these vintage cooking tips in mind:
A Touch of Brown Sugar: A small pinch of brown sugar in the tomato broth cuts through the natural acidity of the tomatoes. As a result, it balances the earthy sweetness of the peppers.
Mix Bell Pepper Colors: Use a combination of green bell peppers for that traditional tangy pepper flavor. In addition, add red, yellow, or orange peppers. The colorful peppers add natural sweetness and vibrant color.
Cook the Rice Separately: For the absolute best texture, cook your rice on the side. Then, spoon it directly into individual bowls before ladling the hot soup over top. Otherwise, storing cooked rice directly in the pot can cause it to absorb all the broth. Over time, it can also become mushy!
Lean Ground Beef Works Best: Use 85% to 90% lean ground beef so your soup remains rich without becoming greasy. Be sure to drain off any excess fat after browning the meat.
Grandma’s Stuffed Pepper Soup
Equipment
- 1 dutch oven
- 1 drainer
- 1 large spoon
- 1 large saucepan
Ingredients
- 2 lbs ground beef
- 1 can 28 oz tomato sauce
- 2 tsp beef bouillon granules
- ¼ cup brown sugar packed
- 6 cups water
- 2 tsp salt
- 1 can 28 oz diced tomatoes, undrained
- 2 cups green peppers, chopped
- 1 tsp pepper
- 2 cups cooked long grain rice
- chopped fresh parsley (optional)
Instructions
- Cooked the rice according to manufacturer's instructions. Set aside.
- In a dutch oven, cook and stir over medium heat until no longer pink. Drain.
- Sir in all the remaining ingredients but not yet the rice only the other 8, and bring to a boil.
- Reduce the heat and simmer uncovered until the the peppers are tender for about 30 minutes.
- Add the cooked rice and simmer uncovered for about 10 minutes longer.
- If desired sprinkle with chopped fresh parsley.
Nutrition
Share Your Cooking!
Warm up with a bowl of old-fashioned comfort tonight! I’d love to know how your stuffed pepper soup turns out!
- Rate and Comment: Scroll down to the recipe card and leave a 5-star rating! Your feedback helps other home cooks discover these cozy, traditional meals.
- Tag on Social: Take a picture of your steaming bowl of soup and tag @KaleandCroutons or use #kaleandcroutons on Instagram so I can feature your kitchen creations!
- Pin for Later: Save this recipe to your “Soup Recipes,” “Ground Beef Dinners,” or “Easy Weeknight Meals” boards on Pinterest!
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