Stuffed Pepper Soup

Stuffed Pepper Soup

This recipe was given to me by my office assistant last fall. The first time I made it, I posted it on my FB page and a woman who couldn’t get her dad to eat made it. She later contacted me and said that he was eating 3 bowls a day and asking for more! It’s pure comfort in a bowl!

Although it’s more like a Fall time dish, I made it today, in July on a gray, rainy day and it still brought a cozy comfort. Hope you enjoy it!


2 lbs. hamburger

2 cups green pepper, diced

1- 29 ounce can of tomato sauce

1- 29 ounce can of diced tomato

2 cubes of beef bouillon

1/4 cup packed brown sugar

1 tsp. pepper (or more to taste)

2 cups of rice, cooked

*1- bottle of V-8 juice (added when reheating leftovers, since it makes a lot and the rice can soak up the juices…)


Fry your hamburger until brown, drain if necessary

While hamburger is frying, clean and cut up green pepper in small pieces

Put the tomato sauce, diced tomatos, beef bouillon cubes, brown sugar, pepper and green pepper in a crock pot

Cook rice according to package directions separately and set aside

When hamburger is brown and drained, toss it in the crock pot and stir

Cover and cook for 3-4 hours on HIGH

When soup is done, add cooked rice and warm through and serve

*Reheat your leftovers by adding some V-8 juice to smooth to your liking, as the rice can soak up the juices. Or you can add V-8 while cooking to make it soupier or leave thicker like stew. Can serve with corn bread or corn fritters as pictured here. (That recipe is listed here under appetizers, side dishes and light meals.) YUM!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s