Unstuffed Pepper Soup
A hearty unstuffed pepper soup combining ground beef, green peppers, tomatoes, and rice for a comforting, flavorful meal perfect for family dinners or cold evenings.
Ingredients
Instructions
- In a large pot or Dutch oven, cook the beef, peppers, and onions over medium heat until the meat is no longer pink. Drain excess grease.
- Stir in beef broth, condensed tomato soup, crushed tomatoes, and mushrooms. Bring to a boil.
- Reduce heat, cover, and simmer for at least 30 minutes, stirring occasionally.
- Add cooked rice and heat thoroughly before serving.
Tips & Substitutions
For a lighter version, substitute ground turkey or chicken for the lean ground beef. You can also add other vegetables like corn or carrots for added nutrition and flavor. If you're short on time, use pre-cooked rice or even quinoa for a different texture. For a touch of spice, consider adding jalapeños or red pepper flakes.
Serving Suggestions
Serve the Unstuffed Pepper Soup with a side of crusty bread or a simple salad for a complete meal. A sprinkle of shredded cheese on top just before serving enhances the flavor. This dish also pairs beautifully with Oven Beef Roast for a hearty dinner option or can be enjoyed on its own for a comforting weeknight meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over medium heat until heated through, adding a splash of water or broth if necessary to maintain the desired consistency. This soup also freezes well for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Unstuffed Pepper Soup contains roughly 720 calories, with 23g protein, 119g carbohydrates, and 17g fat. It is an excellent source of vitamin C (103% of the Daily Value), protein (46% of the Daily Value), and iron (36% of the Daily Value). Note that it is relatively high in sodium, at 2078mg per serving (90% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup in advance?
Yes, Unstuffed Pepper Soup can be made ahead of time. In fact, the flavors tend to deepen and improve after a day in the fridge. Just reheat on the stove when you're ready to serve. If you plan to freeze it, store without the rice, adding it fresh when reheating.
What can I use instead of beef broth?
If you don't have beef broth on hand, chicken broth or vegetable broth are great substitutes. They will slightly alter the flavor but will still provide a savory base for the soup. For a richer taste, consider using homemade stock if available.
How can I make this soup vegetarian?
To make Unstuffed Pepper Soup vegetarian, simply omit the ground beef and replace it with a plant-based protein like lentils or tempeh. Use vegetable broth instead of beef broth and include additional vegetables for texture and flavor, such as zucchini or mushrooms.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).