Unstuffed Bell Pepper Soup

Name: Unstuffed Bell Pepper Soup
Total time: 3000 s
Yield: 8 servings
Cuisine: American
Ingredients: 4 large bell peppers, diced; 1 large onion, chopped; 2 lb ground beef; 1 tsp garlic, minced; 1 can mushroom stems & pieces; 28 oz crushed tomato; 22 oz condensed tomato soup; 29 oz beef broth; 1/2 tbsp basil; 1 tsp salt; 1/2 tsp ground black pepper; 2 cup white rice, uncooked; pepper jack cheese, shredded (optional)

Julie T. @JThomps89

Seen something similar floating around social media. Gave it a go with my own improvements.

Julie T. @JThomps89

Seen something similar floating around social media. Gave it a go with my own improvements.

Saved

Ingredients

50 mins

8 servings

4large bell peppers, diced
1large onion, chopped
2 lbground beef
1 tspgarlic, minced
1 canmushroom stems & pieces
28 ozcrushed tomato
22 ozcondensed tomato soup
29 ozbeef broth
1/2 tbspbasil
1 tspsalt
1/2 tspground black pepper
2 cupwhite rice, uncooked
pepper jack cheese, shredded (optional)

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Steps

50 mins

1

Gather and prepare your ingredients
2

In a large pot or Dutch Oven toss in your ground beef, onions, bell pepper, and garlic.
3

Brown the meat, drain the grease, and return to pot.
4

Add in the mushrooms, beef broth, crushed tomato, tomato soup, basil, salt, and pepper and mix well.
5

Bring to a boil, then reduce heat and simmer for 35 minutes. Stir occasionally.
6

Prepare your rice around the 20 minute mark if your using "minute" rice.
7

Stir in cooked rice into the soup and heat for 3 more minutes.
8

Serve with warm bread and top with some pepper jack cheese for a nice kick.