Stuffed Pepper Soup

From the Kitchen of: Paul Dobbratz '74
Category: Sides


1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
1 lb. ground beef (I used ½ lb. beef and ½ lb. Italian sausage)
6 cups broth – (I used beef, could also use chicken)
1 (28 oz.) can crushed tomatoes
1 (14 oz.) can fireroasted diced tomatoes
2 tsp. dried oregano
Kosher salt
Fresh ground pepper
1 cup rice
Chopped cheddar cheese, for serving
Freshly chopped parsley for serving.


Saute peppers and onion with olive oil until soft (7 minutes). Add garlic and cook for a few minutes more. Transfer to stock pot. Cook meat until no longer pink. Season with salt and pepper. I did not add any salt. Drain fat and transfer meat to stock pot. Add broth, crushed tomatoes, diced tomatoes, and oregano. Bring to a boil and then reduce heat to a simmer. Add rice and simmer, covered, until rice is tender – about 40 minutes. Add water if necessary. Garnish with cheese and parsley before serving.
Additional Notes: If freezing do not add rice. Instead add cooked rice to soup while you are re-heating the soup. I added two small, chopped jalapeno peppers when cooking the peppers and onions. Red pepper flakes should also work. I did not use low sodium beef broth, so I did not any additional salt. 
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