Adapt My Recipe: Stuffed Pepper Soup

Who says summer isn’t the season for soup?

My father-in-law just purchased a half a side of beef  half a beef  half a cow whole lot of grass-fed beef, and offered us some to take home and fill up our freezer. (That ^^shows you how much beef I eat. What do you call that anyway?) Since I do eat meat sometimes, and this was good quality meat from a local farmer, I took him up on the offer and looked at it as an easy way to get my B12 on…

It just so happens that our bell peppers are hitting the ripe-for-the-picking stage right now, too, and as much as I love them straight out of the crisper with a little salt, I also like them cooked.

I really dig on some stuffed peppers, both with or without meat, so I thought, “To heck with seasonal restrictions! I’m making Stuffed Pepper Soup!” 

This is a recipe that I found a long time ago, and I’ve enjoyed it immensely over the years. I honestly can’t remember where it came from, or I’d surely give credit. It’s scrawled on a sheet of my notebook paper in my handwriting, with specks vigorously flung from my cooking utensils, so I just call it mine now (unless it’s yours….then let me know!)

This thick soup is hearty and delicious and will make your house smell like a pan full of fresh stuffed peppers! (It tastes just like them, without all the work! It’s SO easy, which is a huge bonus in my book.)

So, while my boy naps today, I’ll make a pot. The problem is that I just don’t eat the same way I did when I found this recipe. I don’t really enjoy eating red meat that much anymore, and the recipe is a bit high in salt (not nearly as much as a store-bought soup, though.) I’d also love to find a way to cut out the sugar, and maybe up the nutrient content a little…

The challenge? I want you to adapt my recipe! Make it vegetarian. Make it vegan. Add more veggies. Take one of my favorite recipes from the past, and make it suit my future. Even if it’s just a tweak in the measurements, I want your suggestions!

Stuffed Pepper Soup

  • 2 pounds ground beef
  • 2 quarts hot water
  • 1 28-oz. can tomato sauce
  • 1 28-oz. can diced tomatoes, undrained
  • 2 cups cooked long grain rice
  • 2 cups chopped bell peppers
  • 3 T packed brown sugar
  • 2 teaspoons salt
  • 2 teaspoons/cube beef bouillon 
  • 1 teaspoon pepper

In a Dutch oven, cook beef over medium heat until no longer pink; drain.

Stir in the remaining ingredients; bring to a boil. 

Reduce heat; cover and simmer for 30–40 minutes or until peppers are tender.

Serves 10


What would you do to healthy it up? I can’t wait to hear what you come up with!


  1. says

    NAK, at the moment, but first off you could cut the beef in half and use nuttier, heartier brown rice. Maybe double the peppers too. I’ll come back if I think of more :)

  2. says

    Fun idea! I agree about using brown rice, plus I’d sub Sucanat for the brown sugar (just for a slightly less processed sweetener). You can easily go vegetarian by using black beans instead of the ground beef, perhaps adding some chili powder and cumin to give it more of a Southwestern flavor. But maybe that’s changing the original recipe a little too much!

  3. says

    mmm something about the beef in this soup that really sounds appealing. i was thinking of making a soup with bison instead of my usual chicken ubt i wasent sure if it would be good. since u used beef im thinking red meat would be really tasty!! this is a good starter recipe for adapting, your right! mmm its gonna be soup making time soon! hehe <3

  4. says

    I love stuffed pepper soup, but I agree that I want to make it a little healthier! Looking forward to the suggestions.

    Also, my in-laws just offered us half of a grass fed cow…which I thought was a strange question and totally freaks me out. Needless to say, we now have it in our freezer.

  5. says

    (un) stuffed pepper soup!

    1 package soy curls
    2 quarts vegetable broth
    1 28-oz. can tomato sauce
    1 28-oz. can diced tomatoes, undrained
    2 cups cooked brown rice
    2 cups chopped bell peppers
    3 diced carrots
    5-6 diced green onion
    3 garlic cloves
    2 teaspoon sea salt
    1 teaspoon pepper

    Soy curls are dehydrated whole soybean – you rehydrate prior to cooking and they resemble chicken… they also absorb flavors – so you should saute the veggies + soy curls prior to combining all ingredients into the soup pot.

    This is just off the top of my head, but it may work?


    • says

      Interesting! I try to keep my soy intake very low, but I do eat it on occasion. Those soy curls seemed a little weird to me at first, but I’m open to trying them. I like all the veggies and the switch to vegetable broth!

  6. Suz says

    I chop up a nice sweet onion and some fresh garlic and brown it with the beef. I don’t use the water, tomato sauce or diced tomatoes. Instead I use 1 of the very large cans (or bottles) of V-8 juice and one can Rotel diced tomatoes with onion and green chile, because we like the slight tang it gives. Also, cut the salt and sugar to 1 t. because its in the juice. People can add their own if it’s not salty enough… remember your BP! I only use 1 cube of beef or veg. bouillon in 1 cup water. Lastly, I use more green pepper. Remember this is the growing season, you can make your own sauce/juice right from the garden, just puree up all those tomatoes and veggies together mmmmm so good.

    • says

      Funny…I found your comment just as I was getting ready to make a batch! I agree about pureeing up all the veggies during growing season…we have lots of tomatoes and peppers right now in our garden, so I’ll be making a really fresh version of this soup today! Oh, and I’m definitely cutting out the salt and sugar. BP is top of mind!

      Thanks for the ideas!


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