Ingredients
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1 1/2
-
3
-
1
-
2
-
2
-
1
-
1
-
1 1/2
-
-
-
-
-
-
-
Directions
Unstuffed Pepper Soup, Quick and easy soup that tastes just like stuffed green peppers., This was a fabulous soup!!! I followed the recipe, but added garlic powder, black pepper and some dried parsley. I only had a can of diced tomatoes, so I dumped them in the food processor for a few seconds. I also added a bit more rice, as we like our soup thick. Thank you for a great recipe!!!, This was delicious. Thank you for posting–I’ve been craving stuffed peppers for a bit but I wasn’t in the mood to stuff them. Your recipe was just what I needed and SUCH a time saver. And, the hubby loved it! Thanks again. I added some seasonings celery salt, paprika, oregano, basil, cayenne pepper, parsley, and pepper and used 16 oz of frozen pepper strips. I didn’t have mushrooms, used 1 diced fine carrot instead. And, I only used 1 1/4 cup of rice because I wanted the soup to be a little thinner. This was fantastic!
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Steps
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1
Done
|
In a Dutch Oven or Large Saucepan, Cook Beef, Peppers, and Onions Over Medium Heat Until Meat Is No Longer Pink; Drain. |
|
2
Done
|
Stir in the Broth, Soup, Tomatoes, and Mushrooms. |
|
3
Done
|
Bring to a Boil. Reduce Heat; Cover and Simmer For 30-40 Minutes, Stirring Occasionally. |
|
4
Done
|
Add the Rice, Heat Through and Serve. |
