Stuffed Pepper Soup

This makes enough for freezing. I got three meals for the two of us, plus 3 single lunches from it. Enjoy!

Stuffed Pepper Soup

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  • Prep Time


  • Total Time


  • Servings



  • 4

    large green bell peppers, de-seeded and diced (I put 3 through the food processor on chop, then hand-diced one for larger chunks)

  • 1

    red bell pepper (for fun and that little bit of sweetness), de-seeded & diced

  • 2

    cans tomato soup (don’t water down)

  • 2

    cans French onion soup-10.5 oz each

  • 1

    can diced tomatos-12-ish oz

  • 1.5

    lbs lean ground beef, browned and coarsely chopped

  • rice (whatever kind you prefer—we like brown—prepared separately)


Mix it all together in a large pot, bring to a boil, then simmer, covered, for an hour. Season with salt & pepper to taste. Serve over cooked rice. Sprinkle on some grated cheese for a festive touch.


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