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Unstuffed Pepper Soup

 Unstuffed Pepper Soup
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
10 ServingsPrep: 10 min. Cook: 50 min.


  • 1-1/2 pounds ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 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.
Nutritional Facts: 1 serving (1 cup) equals 234 calories, 9 g fat (3 g saturated fat), 45 mg cholesterol, 503 mg sodium, 22 g carbohydrate, 3 g fiber, 17 g protein.