Stuffed Pepper Soup Recipe

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STUFFED PEPPER SOUP

Tuesday Cooks

By
@TuesdayCooks

This recipe was personally prepared by Roz Wenrich, a Curious Cuisiner member, for the September 2014 meeting.


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Rating:

Comments:

Serves:

6 large servings

Prep:

15 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

1 lb
ground beef
1
green bell pepper, chopped
1/2
red bell pepper, chopped
1 c
onion, finely diced
1 can(s)
29oz diced tomatoes
2 can(s)
tomato soup
2 can(s)
14oz beef broth
1 tsp
oregano
1 tsp
basil
1 tsp
garlic powder
1 c
dry white rice
salt and pepper to taste

Directions Step-By-Step

1
In a large stock pot, brown ground meat. Drain fat and add peppers and onion. Cook until onion is translucent, not letting it brown.
2
Add tomatoes, soup + 2 cans of water, broth, seasonings and salt/pepper. Cover and simmer for 30 minutes until peppers are tender. (Taste and see if it needs more flavor; if so, add more of each seasoning and more beef broth.)
3
In another saucepot, boil 2 cups of water; add rice. Cook until rice is tender and then add to soup**.
Heat soup thoroughly and serve immediately -- **or put rice in a bowl and add soup on top.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Southern