An easy way to have delicious unstuffed bell peppers, without turning your oven on!
How To Make Unstuffed Pepper Soup
Using unstuffed pepper removes the bitter taste of the seeds, leaving you with this delicious beef and tomato soup.
Prep:
15 mins
Cook:
40 mins
Total:
55 mins
Ingredients
- 1 ½ lb ground beef
- 1 whole green pepper, seeded
- 2 green peppers, chopped
- 1 onion, chopped
- 14 oz beef broth
- 46 oz tomato juice
- 28 oz crushed tomatoes, undrained
- 2 cups cooked rice
Instructions
- In a large stockpot, brown the ground beef and onion until beef is no longer pink.
- Drain. Return to stockpot and add broth, crushed tomatoes, tomato juice, and whole green pepper.
- Bring to a boil, boil for 5 minutes.
- Turn heat down to low, cover, and simmer for 30 to 35 minutes.
- Remove whole green pepper and discard.
- Add chopped peppers, let simmer for 10 to 15 more minutes, or until peppers are tender.
- Serve over rice.
Nutrition
- Sugar: 16g
- :
- Calcium: 107mg
- Calories: 460kcal
- Carbohydrates: 38g
- Cholesterol: 81mg
- Fat: 24g
- Fiber: 5g
- Iron: 5mg
- Potassium: 1377mg
- Protein: 26g
- Saturated Fat: 9g
- Sodium: 521mg
- Vitamin A: 1483IU
- Vitamin C: 101mg
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