Stuffed Pepper Soup over Rice

If you like stuffed green peppers you'll love stuffed pepper soup!

Course Chili, Soup

Cuisine All-American

Keyword chili, green pepper, rice, Soup, stuffed

Prep Time 15

Cook Time 1

Servings servings

Calories 257kcal

Author Lynn / Turnips 2 Tangerines

2 pounds ground beef or turkey
3 cloves garlic, minced
1 large onion, chopped
1 46 oz carton vegetable stock
2 10 1/2 oz cans condensed tomato soup
2 14 1/2 oz cans Italian-style diced tomatoes
1 cup beef broth
1 16 oz can dark red kidney beans
3 ribs celery, finely chopped
2 large green bell peppers, chopped
2 large red bell peppers, chopped
1 large yellow bell pepper, chopped
2 cups shredded cabbage, optional
1 teaspoon each chili powder, creole seasoning, salt, pepper and crushed red pepper flakes
2 bay leaves
2 tablespoons dried parsley flakes
2 cups cooked white rice

In a Dutch oven or soup kettle, cook beef, garlic and onion over medium heat until meat is no longer pink. Drain. Add remaining ingredients to dutch oven except cooked rice.
Bring to a boil, reduce heat to simmer, cook uncovered, 45 minutes or until vegetables are tender.
Discard bay leaves, spoon cooked rice in soup bowls.
Serve soup over cooked rice.