This Stuffed Green Pepper Soup recipe is a comforting soup for a cold day, and it gets better the day after. Serve with corn bread or another hearty bread.
1/2 pound ground round
2 cups chopped green bell pepper
1 cup chopped onion
1/4 teaspoon black pepper
1 (14-ounce) can less-sodium beef broth
1 (14.5-ounce) can diced tomatoes, undrained
1 (10 3/4-ounce) can tomato soup, undiluted
1 1/2 cups hot cooked white rice
How to Make It
Heat a small Dutch oven over medium-high heat. Add beef; cook 3 minutes or until browned, stirring to crumble. Add chopped green bell pepper and onion; cook 8 minutes or until vegetables are tender. Stir in black pepper, less-sodium beef broth, diced tomatoes, and tomato soup; bring to a boil. Reduce heat, and simmer 45 minutes.
Spoon 1/4 cup hot cooked white rice into each of 6 bowls; top with 1 cup soup.
Great recipe for that "Stuffed Pepper" taste without out as much work. My whole family loved it, even those who normally won't eat green peppers. I made a double batch. I used 2 green and 1 yellow pepper. I added several cloves of minced garlic, 1 cup chopped zuchinni and 1 cup chopped mushrooms. To boost the flavor, I added 1 tbs Worchesteir sauce and 1 tsp dried Thyme. To make it more "kid friendly" I added a little sugar-free Splenda to sweeten it a bit. My 8-year-old loved it, but did comment that it "needed more meat" right before he ate a big bowl full! We also topped it with a bit of low-fat shredded cheddar cheese. I may try adding some chili powder, green chilies, and corn for a mexican twist! I do agree that adding the rice before serving makes for a nice texture and not mush. Adding this one to the keeper file!
Would I serve this at a dinner party? No, but I'd serve it any day to my family or for a very casual dinner with friends. It's absolutely delicious! Almost didn't try it b/c it sounded like an early 60's canned soup type recipe but glad I did. I added a tsp. of ground mustard and another tsp. of fresh chopped thyme, and used fire-roasted tomatoes. Also added 1/2 cup frozen corn at the very end. I used a store-brand cheap tomato soup and wish I'd looked for a better one, since the high fructose corn syrup taste was evident in the finished soup. Hard to find a high quality canned tomato soup that's condensed, but might be worth compensating for the extra liquidity just to avoid that tell-tale corn syrup flavor. Served with corn muffins and a spinach/grapefruit salad. And yes, absolutely remember to put rice in bowl, then pour soup over--don't mix them!
Very good. This tasted just like stuffed green peppers! I'm not a fan of canned tom. soup, so I used an additional can of diced tom. I puree'd both cans. I also blended one tablespoon of flour after cooking peppers and onions to thicken. Will certainly make this again.
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