Stuffed Pepper Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1lb lean ground beef
  • 1 diced onion
  • 2 fresh garlic cloves, minced
  • 2 med/large green peppers
  • ⅔ carrots chopped
  • 2 small Yukon potatoes chopped
  • 1 28oz can diced tomatoes
  • 1 28oz can of water (use diced tomato can)
  • 1 16oz can chicken broth
  • 2 beef bouillon cubes
  • ⅛ cup ketchup
  • ⅛ cup BBQ sauce
  • Pepper to taste
  • 1 cup cooked rice (wild rice)
  1. Brown ground beef and toss drained beef into soup pot.
  2. Using the left over fat from meat add garlic and onion to pan and cook until translucent. (Because I used such a lean beef there wasn't much fat so I used some of the diced tomato juice to keep from sticking.) After both are translucent scrape the pan into the soup pot.
  3. Next add a bit more diced tomato juice to the pan and add diced green peppers. Cook off a bit- I like mine crisp so I didn't cook them all that long. They still had the bright green color before adding to soup mix.
  4. Add the remaining ingredients to pot.
  5. Simmer on medium with a lid for 30mins.
  6. Cook rice separately and add rice to each bowl when serving. Otherwise the rice will soak up your soup and create more of a mush. Feel free to use any type of rice. I used wild rice for more flavor.
Recipe by Art Crafts & Family at