Unstuffed Pepper Soup Recipe
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Unstuffed Pepper Soup Recipe

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One of my sisters gave me the recipe for this quick-and-easy soup that tastes just like stuffed green peppers. The thick hearty mixture is chock-full of good stuff. Plus, the aroma while it's cooking is wonderful. —Evelyn Kara, Brownsville, Pennsylvania
TOTAL TIME: Prep: 10 min. Cook: 50 min.
MAKES:10 servings
TOTAL TIME: Prep: 10 min. Cook: 50 min.
MAKES: 10 servings


  • 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

Nutritional Facts

1 cup: 234 calories, 9g fat (3g saturated fat), 45mg cholesterol, 503mg sodium, 22g carbohydrate (5g sugars, 3g fiber), 17g protein.


  1. 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.
Originally published as Unstuffed Pepper Soup in Quick Cooking May/June 2001, p29

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mrkcook User ID: 8304672 267782
Reviewed Jun. 8, 2017

"My family LOVES this soup! We love mushrooms, but I omit them in this recipe. I have also made it with uncooked instant rice and it turned out great! I also use any color peppers."

december7 User ID: 3682228 255622
Reviewed Oct. 19, 2016

"Omitted the mushrooms as they are not needed. Added the seasonings I would add when I make stuffed peppers and it was really good. Leftovers are AMAZING since the flavors blended overnight. Keeper."

dcscake_OH User ID: 228890 253831
Reviewed Sep. 8, 2016

"I have made this recipes a lot, as I have a garden and tons of peppers. This is a great soup."

kimmy1123 User ID: 121232 244578
Reviewed Feb. 27, 2016

"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!"

66dawn User ID: 8270875 235181
Reviewed Oct. 18, 2015

"Leave the mushrooms out"

Dinah66 User ID: 4558177 231912
Reviewed Aug. 28, 2015

"Simple, delicious and tastes just like stuffed peppers without all the work. Perfect as is."

Appy_Girl User ID: 1132413 224456
Reviewed Apr. 8, 2015 Edited Sep. 28, 2015

"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 !
Taste Of Home Volunteer Field Editor"

Remenec User ID: 6059530 221810
Reviewed Mar. 2, 2015

"This soup taste just like stuffed peppers, but is much easier to make! It has the perfect amount of flavor. My kids loved it!"

Kathie 43 User ID: 170795 79455
Reviewed Sep. 30, 2013

"I forgot to put the tomato soup in and my mom and I thought it was the best soup ever. Next time I make it I'll make it the same way. I used one yellow pepper, added salt and cooked meat and rinsed in hot water before adding it to the cooking peppers and onions."

younger.3 User ID: 2210254 30377
Reviewed Aug. 29, 2013

"I made this for a Family get together and every one loved it. It was the first empty pot."

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