Stuffed Green Pepper Soup For A Crowd Recipes

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:

• Crumble sausage into a saucepan; cook over medium heat until no longer pink. Drain. Add green pepper, onion and water. Cover and cook for 5 minutes. , Stir in broth; bring to a boil. Reduce heat; cover and simmer until vegetables are tender. Stir in the tomato soup, garlic powder and pepper; cover and simmer for 30 minutes. Add rice; heat through.

Steps:

• Heat vegetable oil in a large pot over medium heat. Cook and stir bell pepper, onion, and garlic in hot oil until soft, 5 to 7 minutes. Break ground beef into small chunks and add to the pot; cook and stir until completely browned, 7 to 10 minutes more. Drain excess fat and return pot to heat.
• Stir water, tomato sauce, diced tomatoes, ketchup, beef base, brown sugar, salt, and pepper into the beef mixture; bring to a simmer and cook until the flavors marry, about 30 minutes.
• While the soup simmers, bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes; stir into the soup.

Steps:

• In a 12" skillet cook hamburger and onion for 10 minutes or until meat is browned and no longer pink.
• Add garlic and cook just until fragrent. Set aside.
• In a medium saucepan bring 2 cups water to a boil. Add uncooked rice, cover and remove from heat for 5 minutes, fluff with fork and set aside.
• In 6-quart crockpot or dutch oven add hamburger mixture, green peppers, celery, mushrooms, tomato sauce, diced tomatoes, basil, salt and pepper.
• Cook at low temperature just until peppers are softened but still have a little crunch to them.
• Add rice and serve.

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:

• In a large dutch oven brown meat and onion with salt and pepper.
• Add green pepper to partially cook - 5 minute.
• Add remaining ingredients.
• Bring to a boil,.
• Reduce heat and simmer 45 min untill rice cooked and peppers tender.
• Top with Parmesan or cheddar and serve with crusty bread.
• Enjoy!

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.