Stuffed Pepper Soup
This delicious stuffed pepper soup recipe combines all the ingredients you love in stuffed peppers but makes a dish in soup form. It’s meaty, tasty and makes a wonderful lunch or dinner.
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
DIRECTIONS:
Put the beef, green peppers, mushrooms, and onions in a large soup pot.
Cook until the beef is no longer pink, then drain off the excess grease.
Stir in the soup, broth, Worcestershire sauce, seasonings, and tomatoes.
Cover and cook gently for an hour, stir in the rice, cook for 2 more minutes, and serve hot.
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