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Today, I have for you all my newly discovered favorite soup recipe. I told you a bit ago how I was trying out some twists on the stuffed pepper because my family does not like them but I would love to be able to eat a version of them. Well this stuffed pepper soup was one of those ways and it was a hit. My youngest actually asked to be able to have the leftovers. This is a miracle.
There really isn’t a whole lot to say about this soup. It have everything you’d expect from a stuffed pepper – ground beef, peppers, onions, tomatoes, and rice. I was really surprised by the amazing flavor that came from this simple soup. This soup is one my family will now ASK for me to make! Make it!
I am also a Canbassador for Cans Get You Cooking and this is a perfect “Cantry” recipe. It includes diced tomatoes, beef broth, and tomato soup! I love to keep a well stocked “Cantry” to make recipes like soups. I love to keep canned soups, tomatoes, beans, fruit, and vegetables on hand. It makes it so easy as a busy mom to get dinner on the table.
- 1 lb. ground beef
- 1 medium onion, diced
- 1 large green bell pepper, diced
- 2 (15 oz) cans petite diced tomatoes
- 1 (10 3/4 oz) tomato soup
- 3 cups beef broth
- 1 Tbsp sugar
- 1 1/2 tsp garlic powder
- salt and pepper to taste
- 1 1/2 cups of cooked rice
- shredded cheddar cheese for serving
- In a large pot, brown the ground beef with the onion and pepper over medium heat until the beef is fully cooked. Drain off any excess grease.
- Add tomatoes, beef broth, soup, sugar, garlic powder, salt and pepper. Allow to simmer for 20 minutes.
- Add the cooked rice and allow to simmer for 10 more minutes.
- Serve topped shredded cheddar cheese. Serves 6.
Recipe adapted from The Country Cook.