Stuffed Bell Pepper Soup Recipes

Steps:

• In a large stock pot brown beef and onions. Add peppers.
• Cook approx 5-10 minutes. Add all ingredients except cooked rice. Simmer for 30 minutes on low. Add rice and serve.

Steps:

• Brown ground beef until fully cooked.
• Drain fat from beef and set aside, do not discard the fat.
• Saute the vegetables in the same pan.
• Add water or broth, beef base, ground beef and rendered fat, let simmer for at least 15 minutes. Salt and pepper to taste.
• The longer this soup simmers the better the flavor. Stir in desired amount of rice.
• For OAMC cooking divide soup into 2 cup containers and freeze without adding the rice. When ready to serve thaw and heat soup and serve with fresh rice. (You can probably freeze this with the rice in it just fine we just usually prefer to make the rice fresh.).

Steps:

• In a Dutch oven over medium heat, cook and stir beef until no longer pink, breaking into crumbles; drain. Stir in next 8 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes. , Add cooked rice; simmer, uncovered, 10 minutes longer. If desired, sprinkle with chopped fresh parsley.

Steps:

• Heat the oil in a medium pot over medium-high heat. Add the bell peppers, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until vegetables are softened, about 7 minutes.
• Add the ground beef and cook, breaking up the meat with a wooden spoon and stirring occasionally, until no longer pink, about 3 minutes.
• Add the garlic, thyme and oregano. Cook, stirring, until fragrant, about 1 minute. Add the beef broth, diced tomatoes, crushed tomatoes, Worcestershire, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil. Reduce the heat and simmer until flavors are blended, about 5 minutes.
• Stir in the rice and cook until warmed through, about 2 minutes. Season with salt and pepper.
• Ladle the soup into bowls and top with some Cheddar and parsley.

Steps:

• In large pot, heat olive oil and garlic and brown ground chuck thoroughly.
• Add other ingredients and bring to a boil.
• Reduce heat, cover and cook for 30 minutes.

Steps:

• Brown the ground beef, onion and garlic in large pot or Dutch Oven.
• Then add the chopped green bell pepper (I cut it up and place it in my food processor and give it a couple quick rotations - just enough to grind a bit of it, while still leaving some of it in larger pieces).
• Cook until the pepper is starting to get tender. Add rest of the ingredients, except cheese and rice and bring to a slow boil over low heat, stirring frequently to prevent sticking.
• Decrease heat to a simmer and cover. Simmer slowly for 30 minutes, stirring often. Add the rice and cook another 15 minutes, stirring and watching carefully. This soup can get pretty thick in a short amount of time.
• Add 1 cup of the cheese and stir until melted. Sprinkle individual servings with a little bit more of shredded cheddar (either mild or sharp) cheese.
• Note: I put the stewed tomatoes in my food processor and pulse them for a couple quick rotations before adding them to the soup pot.

Steps:

• In 6-quart saucepan or Dutch oven, brown beef; drain.
• Add remaining ingredients; bring to boil.
• Reduce heat; cover and simmer for 30 to 40 minutes or until tender.
• Makes about 16 servings.

Steps:

• Heat a Dutch oven over medium-high heat. Cook and stir beef, onion, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add bell peppers; cook and stir until peppers are softened, about 5 minutes.
• Mix chicken stock, salsa, tomato sauce, canned tomatoes, and black beans into ground beef mixture; bring to a boil. Reduce heat to medium and simmer for 45 minutes. Add rice and corn and simmer for 30 minutes more. Season soup with salt and pepper.

Steps:

• In a Dutch oven brown beef over medium high heat. Drain off any fat.
• Add the peppers to the browned meat and saute for 3 minutes.
• Stir in the tomato sauce, diced tomatoes with juice, bouillon cubes, brown sugar, salt, pepper and soy sauce. Reduce heat to low, cover and simmer for 30 to 45 minutes. Stir in rice and heat through.

Steps:

• In a large stock pot brown ground meat. Drain fat and add pepper and onion. Cook until onion is translucent, not letting them brown.
• Add tomatoes, tomato sauce, broth, thyme, sage and season with salt and pepper. Cover and simmer for 30 to 45 minutes, until peppers are tender.
• In another saucepan boil 2 cups water, and add rice. Cook until rice is tender and then add to soup. Heat soup through and serve.