Stuffed Peppers with Tomato Soup

A stuffed peppers recipe is one of those dishes that looks so impressive, your dinner guests will be thrilled, but it’s actually quite easy to make. And since you can prepare stuffed green peppers with tomato soup ahead of time, then bake them when it’s time to eat, there is even less pressure on you as the chef.

Also, once you have tried the recipe as it is laid out here, you can put so many different spins on it. Stuffed peppers with tomato soup is a meal you can really make your own, but first let’s try out this recipe.

Stuffed Peppers with Tomato Soup Ingredients

• Green peppers: This stuffed bell peppers with tomato soup recipe uses eight medium green peppers with the tops sliced off and the ribs and seeds removed.
• Ground beef: For the 1 pound ground beef, it is your call if you want a leaner 90/10 blend or a slightly fattier and more flavorful 80/20 blend.
• Onion: You need 1 cup chopped onion, and it’s fine to use either white or yellow onion.
• Garlic: Use a freshly minced garlic clove, or you can make it easy on yourself and use a frozen garlic cube.
• Chili powder: The 2 teaspoons chili powder add a lovely little kick to this stuffed peppers with tomato soup recipe.
• Tomato soup: These stuffed peppers call for two cans of undiluted tomato soup. The concentrated soup is the real flavor provider here.
• Cheddar cheese: You can use mild, medium or sharp cheddar cheese. Whatever you prefer (or have on hand) is fine.
• Cooked rice: Using precooked rice takes so much time and effort out of the making of this meal.

Directions

Step 1: Simmer the peppers

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Preheat the oven to 350°F. In boiling salted water, cook the peppers for three to five minutes, then remove them and set them aside.

Step 2: Cook the beef and onion mixture

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In a skillet, cook the beef and onion until the meat browns and the onion is tender. Drain any fat, then add the seasonings and soup. Simmer everything, uncovered, for 10 minutes. Then, stir in the cheese; cook and stir until it’s melted. Stir in the cooked rice.

Step 3: Fill the peppers and bake

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Fill the peppers with the beef mixture. Place the peppers in a shallow baking dish and bake them for 20 minutes.

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Stuffed Peppers with Tomato Soup Variations

• Use red or orange peppers: You don’t have to use green peppers to make stuffed peppers; you can use any peppers you want or a mix of different color options.
• Make the stuffed peppers with ground turkey: For slightly leaner, and still totally delicious, stuffed green peppers with tomato soup, use ground turkey instead of ground beef.
• Add fresh tomatoes: Mixing in some freshly chopped tomatoes will take the flavor up a notch and create a more moist and tender bite.

How to Store Stuffed Peppers with Tomato Soup

Once cooked, these stuffed peppers won’t keep very well, so you should try to enjoy them fresh. You can save any leftovers in the fridge in an airtight container for up to two days and reheat them in the oven.

Stuffed Peppers with Tomato Soup Tips

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What can I do if this recipe is a little bland?

If there’s not enough flavor in here for you, add some dried herbs like basil, oregano and parsley.

What should I serve with stuffed peppers?

A crisp green salad is the perfect company for these dense and savory stuffed bell peppers with tomato soup.

What kind of rice should I use?

Any simple rice works well, be it jasmine rice, brown rice or long grain.