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.
This post contains affiliate links and advertisements. Affiliate links and affiliate ads help support From Under A Palm Tree and help pay for web hosting, email delivery, domain registration, and other various fees that help keep From Under A Palm Tree operational. We appreciate your support!
Hi! I’m Meagan I just turned 40! I’ve been married for 14 years. I’m a proud boy mom, happily navigating my way through the little boy 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.