For a richer flavor, brown the ground beef in a little olive oil before adding the vegetables. Feel free to add other vegetables, such as diced carrots or celery, for added nutrients and flavor. If you prefer a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last few minutes of cooking. This soup is even better the next day! For a vegetarian option, substitute the ground beef with plant-based crumbles or lentils. Use vegetable broth instead of beef broth. Add a pinch of red pepper flakes for a subtle kick.
Unstuffed Pepper Soup
-
PREP TIME0 mins
-
COOK TIME1 hrs 10 mins
-
TOTAL TIME1 hrs 10 mins
-
SERVING12 People
-
VIEWS82
Deconstructed comfort in a bowl! This Unstuffed Pepper Soup captures all the warm, familiar flavors of classic stuffed peppers in a fraction of the time. A hearty, satisfying, and surprisingly simple weeknight meal.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate33 g
-
Cholesterol37 mg
-
Fiber3 g
-
Protein16 g
-
Saturated Fat3 g
-
Sodium643 mg
-
Sugar5 g
-
Fat8 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View 23 mins In a saucepan, bring water and rice to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and all liquid is absorbed. (20-25 minutes)
02 Step
Recipe View 6 mins While the rice is cooking, heat a large pot or Dutch oven over medium-high heat. Add ground beef, bell peppers, and onion. Cook, breaking up the beef with a spoon, until browned and vegetables are softened. Drain off any excess grease. (5-7 minutes)
03 Step
Recipe View 35 mins Pour in beef broth and tomato soup. Stir in crushed tomatoes and drained mushroom pieces. Bring the soup to a boil, then reduce heat to low, cover, and simmer, stirring occasionally, until the vegetables are very tender and the flavors have melded. (30-40 minutes)
04 Step
Recipe View 5 mins Stir the cooked rice into the soup, gently breaking up any clumps. Cook until the rice is heated through. (about 5 minutes)
05 Step
Recipe View Serve hot and enjoy!
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Buster Pacocha
Apr 11, 2025I added some Italian seasoning and a bay leaf for extra flavor. It was delicious!" - John B.
Lafayette Goodwin
Nov 15, 2024This soup is so easy to make and tastes amazing! My kids loved it!" - Sarah M.
Schuyler Wisoky
Oct 6, 2024I doubled the recipe and froze half for later. It reheats perfectly!" - Jessica P.
Elsie Mante
Oct 4, 2024This has become a staple in our house. Thanks for the great recipe!" - Emily K.
Craig Reichel
Sep 21, 2024I used brown rice instead of white rice, and it turned out great!" - David L.