Stuffed Pepper Soup

Stuffed Pepper Soup

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  • 1 1/2 lbs lean ground beef
  • 3 large green peppers, chopped
  • 1 large onion, chopped
  • 2 (14 ounce) cans beef broth
  • 2 (10 ounce) cans tomato soup, undiluted
  • 1 (28 ounce) can crushed tomatoes, undrained
  • 1 (4 ounce) can mushroom pieces, drained
  • 1 1/2 cups cooked rice (I used 3/4 cup uncooked organic short brown rice)


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.