Stuffed Pepper SoupUser Submitted Recipe
1 lb. ground beef
1 onion, chopped
3-4 peppers, chopped (can use any peppers you would like, but would suggest red, green, and orange)
2 cups of rice (or 1 bag of boil in bag type)
2 10 oz. cans condensed tomato soup
2 10 oz. soup cans filled with water
1-2 tsp. Worcestershire sauce (depending on your taste—this will add a little zing!)
Salt to taste
Pepper to taste
Brown ground beef in a saucepan until no longer pink. Drain. Add onion and peppers to beef and cook until tender. In the meantime, cook rice, according to directions on the box, in a separate pan until tender and then set aside.
Add tomato soup, water, and Worcestershire sauce to ground beef/pepper/onion mixture and let simmer on low heat for about 20 minutes, stirring occasionally to make sure the tomato soup is not burning at the bottom of the pan. Mix in rice and use salt and pepper to flavor the soup to your liking. Let simmer again for about 1 hour and then soup should be ready to enjoy! Note: this soup also works well as a vegetarian soup by not including the ground beef.