- 1-1/2 pounds ground beef
- 3 large green peppers, chopped
- 1 large onion, chopped
- 2 cans (14-1/2 ounces each) beef broth
- 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
- 1 can (28 ounces) crushed tomatoes, undrained
- 1 can (4 ounces) mushroom stems and pieces, drained
- 1-1/2 cups cooked rice
- In a Dutch oven or large saucepan, cook the beef, green peppers and onion over medium heat until meat is no longer pink; drain. Stir in the broth, soup, tomatoes and mushrooms. Bring to a boil. Reduce heat; cover and simmer for at least 30 minutes, stirring occasionally. Add rice and heat through. Yield: 10 servings.
Reviews for Unstuffed Pepper Soup
"I love stuffed peppers, but when I make them we eat the stuffing and usually leave most of the pepper on the plate! So this soup is perfect--the peppers are much easier to eat when bite-sized. The flavor is amazing, especially in the summer when the veggies are so fresh. I add a teaspoon of garlic powder and either a teaspoon of red pepper flakes or a drained can of rotel tomatoes. I also add 2 cups of frozen corn. And I simmer the soup for an hour. We just had "SOUP there it is!" day at work, and everyone said it was delicious!"
"When I told my husband what I was making for diner he made a face. Once he tried it he loved this soup. Very easy to make, and it does taste just like stuff peppers. it is a new favorite in our house."
"Leave the mushrooms out"
"Simple, delicious and tastes just like stuffed peppers without all the work. Perfect as is."
"Just finished a bowl of this wonderful soup * It does taste like a stuffed pepper. I cut back on the amount of tomatoes by one can.Love the taste and rough texture that this one offers * I used Sausage instead of ground meat. That is what I had on hand. Did I mention the smell ? Divine. Made it for dinner, ate it for lunch !JanieTaste Of Home Volunteer Field Editor"