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.
Enjoy!
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
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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.
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
Instructions
- 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.
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Hi! I’m Meagan and I’m a 41 year old mom of a high energy almost 9 year old, happily navigating my way through the little boy years. I’ve been married for 14 years. I met my husband over 20 years ago in high school; we got married 10 years later after graduating from the University of South Florida. I currently help run a family business with my parents while blogging about my life and love of DIY projects!
When I’m not at a kids sports game, I enjoy spending time with my family on a beach anywhere. I also love decorating and organizing, fun DIY projects, bargain shopping, and eating out or in! I also love Barbecue anything and a good show or movie on Netflix.
These look so easy and delicious! I can’t wait to try them!
I don’t actually remember ever having stuffed peppers before, so this is something that I would like to try out someday. I LOVE cheese, so this is a good recipe for me to try someday!
I grew up eating stuffed bell peppers but with a dryer sauce with less tomato sauce. I should try again!
oh wow – the cheese just lured me right in! I wouldn’t have thought of the soup as an additive but it’s fantastic looking!
Holy #foodporn I love it! Such an easy thing to throw together too!
It’s not really my style, but I think it’s super creative to put soup inside a pepper. How fun!
This looks so yummy and easy enough that even I could make it!