Stuffed Bell Peppers in Tomato Soup

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READY IN: 2hrs 15mins
Recipe by Keeferop

A family favorite. A great dish to freeze!

Ingredients Nutrition


  1. Chop off the top of each pepper. Core out that green pepper taking out as many seeds and veins as possible. The peppers should look like a cup.
  2. Mix together the beef, onion, water, rice, salt & pepper.
  3. Fill each pepper being careful not to press the stuffing down too much (the rice will expand as it cooks).
  4. Place the peppers, stuffed side up, in a pot. Fill the pot with enough water to come halfway up the side of the peppers.
  5. Cook on low for 90 minutes until the stuffing is cooked through.
  6. Drain the water, reserving the liquid.
  7. Mix the tomato soup, evaporated milk, and sugar. Add enough of the reserved liquid to make the soup the correct consistency.
  8. Warm and add the peppers. Enjoy!

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