Stuffed Pepper Soup Recipe
It’s an easy, one-pot meal that delivers all the flavors of classic stuffed peppers without the fuss.
Ingredients
- 1½ pounds lean ground beef
- 1 chopped onion
- 3 diced green bell peppers
- 32 ounces beef broth
- 1½ cups cooked rice
- ¼ teaspoon black pepper
- A few drops Worcestershire sauce
- 21½ ounces undiluted condensed tomato soup
- 28 ounces undrained canned diced tomatoes
- 4 ounces chopped fresh mushrooms
- 2 teaspoons Italian seasoning
Instructions
- Add the beef, green peppers, mushrooms, and onions to a large soup pot.
- Cook until the beef is browned and no longer pink, then drain off any excess grease.
- Stir in the soup, broth, Worcestershire sauce, seasonings, and tomatoes. Mix well.
- Cover the pot and simmer gently for 1 hour.
- Stir in the rice and cook for an additional 2 minutes.
- Serve the soup hot.
- Enjoy!
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