Dad's Stuffed Pepper Soup

This started as a bland recipe from a website and after 4 variations and feedback from a recent Fish and Game Club dinner- I feel comfortable in documenting the latest version,. The only ingredients and quantities left from the original recipe is 28 oz diced tomatoes-28 oz tomato sauce-1/4 C brown sugar. The key has been more peppers/more variety of peppers ; wild rice grain mix instead of white rice (tends to get gooey) : beef stock & beefy onion mix instead of plain 2 Qts of water---Enjoy

Yield: 8 servings ( Serving Size: quarts )
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  • 1 pound(s) sweet Italian sausage crumbled/browned
  • 1.5 pound(s) ground beef browned
  • 2 teaspoon(s) Italian seasoning
  • 1 teaspoon(s) granulated garlic
  • 1 tablespoon(s) chopped dehydrated onion
  • 1/2 teaspoon(s) beaumond seasoning
  • 1/4 cup(s) brown sugar
  • 1 package(s) beefy onion soup/dip mix
  • 1 quart(s) low sodium beef stock
  • 1 quart(s) water
  • 28 ounce(s) petite diced tomatoes
  • 28 ounce(s) tomato sauce
  • 6 cup(s) chopped bell peppers( red green yellow) seeded=5-6 whole peppers
  • 6 cup(s) mixed peppers(3 Italian-3 poblano-2 jalapeno) seeded
  • 4 cup(s) cooked wild rice grain mix (Lundbergs)
  • 1 to 2 teaspoon(s) salt to taste
  • 1 to 2 teaspoon(s) pepper to taste


  1. >brown and crumble meat- add garlic and italian seasoning while browing
  2. >add remaining ingredients down to rice
  3. >when pot is up to temp - simmer for approx 45 min
  4. >cut off heat mix in cooked rice-salt/pepper
  5. >refrigerate overnite-remove congealed fat off surface- this step is very important for the flavors to blend as well as removing the fat before eating
  6. >reheat to serve or freeze surplus before reheating
November 2012

This recipe is a personal recipe added by KennyD and has not been tested or endorsed by MyRecipes.

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