Photo: Lee Harrelson; Styling: Jan Gautro
Yield
6 servings

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.

How to Make It

Step 1

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.

Step 2

Spoon 1/4 cup hot cooked white rice into each of 6 bowls; top with 1 cup soup.

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