Unstuffed Pepper Soup

"Quick and easy soup that tastes just like stuffed green peppers."
 
Download
photo by bigwolverine photo by bigwolverine
photo by bigwolverine
Ready In:
40mins
Ingredients:
8
Yields:
10 16oz bowls of soup
Serves:
10
Advertisement

ingredients

Advertisement

directions

  • In a dutch oven or large saucepan, cook beef, peppers, and onions 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 30-40 minutes, stirring occasionally.
  • Add the rice, heat through and serve.

Questions & Replies

default avatar
Got a question? Share it with the community!
Advertisement

Reviews

  1. MechanicalJen
    I LOVE stuffed peppers, and this makes it so much easier. In interest of cutting out steps, I dumped the uncooked rice in a few mintes before I removed it from the heat. Also added fresh basil and some oregano. Will become a mainstay.
     
  2. sabrinadesigns
    Too bad I cannot give out more points. This is one of the best recipes I've tried in a long time. The peppers come out so tender. It really does taste just like stuffed peppers too. Only this will save you a step and make a lot more than a stuffed pepper recipe with similar ingredients. I had to use chicken broth in place of the beef and it tasted just fine. I left out the mushrooms and added 1/2 cup extra rice.
     
  3. Manda
    This was a fabulous soup!!! I followed the recipe, but added garlic powder, black pepper and some dried parsley. I only had a can of diced tomatoes, so I dumped them in the food processor for a few seconds. I also added a bit more rice, as we like our soup thick. Thank you for a great recipe!!!
     
  4. trinellipe
    This was delicious. Thank you for posting--I've been craving stuffed peppers for a bit but I wasn't in the mood to stuff them. Your recipe was just what I needed and SUCH a time saver. And, the hubby loved it! Thanks again. <br/><br/>I added some seasonings (celery salt, paprika, oregano, basil, cayenne pepper, parsley, and pepper) and used 16 oz of frozen pepper strips. I didn't have mushrooms, I used 1 diced fine carrot instead. And, I only used 1 1/4 cup of rice because I wanted the soup to be a little thinner. This was fantastic!
     
  5. dreamingfoodie
    Loved this soup - super easy and my whole family thought it was delicious. (That includes two picky children - ages 6 & 4) I added a variety of seasonings and used freshed mushrooms vs. canned. Cooked the meat, peppers, onions and mushrooms (added garlic as well) and then threw everything in the crockpot. About a 1/2 hour before we were ready to eat I cooked the rice and added that to the soup. We topped with cheddar cheese. Thanks for the recipe - we will be making it again!
     
Advertisement

Tweaks

  1. sabrinadesigns
    Too bad I cannot give out more points. This is one of the best recipes I've tried in a long time. The peppers come out so tender. It really does taste just like stuffed peppers too. Only this will save you a step and make a lot more than a stuffed pepper recipe with similar ingredients. I had to use chicken broth in place of the beef and it tasted just fine. I left out the mushrooms and added 1/2 cup extra rice.
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes