Stuffed Bell Peppers In Tomato Soup – a delicious recipe with green bell peppers, lean ground beef, onion, water, rice, salt. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Chop off the top of each pepper. Core out that green pepper taking out as many seeds and veins as possible. The peppers should look like a cup.
2
Mix together the beef, onion, water, rice, salt & pepper.
3
Fill each pepper being careful not to press the stuffing down too much (the rice will expand as it cooks).
4
Place the peppers, stuffed side up, in a pot. Fill the pot with enough water to come halfway up the side of the peppers.
5
Cook on low for 90 minutes until the stuffing is cooked through.
6
Drain the water, reserving the liquid.
7
Mix the tomato soup, evaporated milk, and sugar. Add enough of the reserved liquid to make the soup the correct consistency.
8
Warm and add the peppers. Enjoy!
562
kcal
Calories
24
g
Fat
58
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 green bell peppers, 1 lb lean ground beef, 1 medium onion, finely chopped, 1/8 cup water, and more.
Yes, Stuffed Bell Peppers In Tomato Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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