It’s almost Easter and bell peppers are in season in sunny Florida. That means I’ll be whipping up one of my go-to summer favorites on the regular—Stuffed Peppers. I don’t cook dinner often, thankfully my wonderful husband has a knack for it, but when I do, this Progresso Soup Stuffed Peppers recipe is always in my rotation.
As a kid, I hated stuffed peppers. Most kids probably do, right? I actually remember plotting to hide them in my napkin somehow just to avoid eating them! As an adult, my tastebuds have thankfully evolved and I’ve grown to love stuffed peppers. I omit the rice, a standard stuffed pepper ingredient, in my recipe because my husband and I try to keep carbs to a minimum. A can of Progresso Hearty Tomato soup gives these peppers a great tomatoey base without all the hassle. Sometimes I even chop the onions the night before and store them in the refrigerator to save time.
Related: Low Carb Meatzza
Progresso Soup Stuffed Peppers Ingredients:
- 1 lb. ground beef
- 1 chopped yellow onion
- 1 can Progresso Hearty Tomato Soup
- 1 can tomato paste
- 1 can Rotel Diced Tomatoes & Green Chilies- Mild
- 2 cups cheese
- 1/4 tsp. salt
- 1 tsp. garlic powder
- 4 medium bell peppers
- 1 tbsp. water
Related: Easy Baked Onion Rings
*Try MorningStar Farms Grillers Crumbles in place of ground beef. This will make a delicious vegetarian Progresso Soup Stuffed Peppers option.
Prep time: 15 minutes
Cook time: 25 minutes
Progresso Soup Stuffed Peppers Directions:
- Chop onion and set aside.
- Wash green peppers, cut the tops off, clean out the middle, and set aside.
- In a medium pan, brown meat and chopped onions over medium heat. Drain.
- Add tomato paste, Rotel tomatoes, herbs, and 1/4 of the soup can.
- Stir over medium heat. Reduce heat to low setting and add 1 cup of the cheese to the mixture and stir until melted.
- Spoon mixture into each pepper.
- Pour remaining amount of Progresso Soup over tomatoes, leaving about a tablespoon of the soup in the bottom of the pan. Add water to the bottom of the pan to prevent burning.
- Cook on low for 25 minutes or until peppers are tender.
- Sprinkle remaining cheese on top and cover. Serve once cheese has melted.
Related: Crockpot Hamburger Casserole
Do you like stuffed peppers? What’s your favorite way to make them? Please share your comments below.
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Meagan is in her mid-thirties and has been married for almost 10 years. She is a proud boy mom, happily navigating her way through the toddler years. She met her husband 20 years ago in high school; they got married 10 years later after graduating from the University of South Florida. Meagan currently helps run a family business with her parents and sister, while blogging about her life and taking care of her three-year-old son full time (at work)!
When she isn’t chasing her son around and constantly picking up Matchbox cars, she enjoys spending time with her family on a beach anywhere. She also loves decorating and organizing her home, delving into fun DIY projects, bargain shopping, and eating at unique restaurants. She also loves Barbecue anything and a good show or movie on Netflix.