STUFFED PEPPER SOUP
This is a great recipe for using up your peppers at the end of the summer.
Provided by Ashley Hume Saar
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h40m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 352.9 calories, Carbohydrate 39.7 g, Cholesterol 52 mg, Fat 13.1 g, Fiber 7.1 g, Protein 22.4 g, SaturatedFat 4.9 g, Sodium 1495.4 mg, Sugar 9.9 g
STUFFED BELL PEPPER SOUP
They serve this in the cafeteria at work and it is the most requested. It is a very hearty and yet low-calorie meal. This recipe makes 8 cups so is great for OAMC, make ahead of time and serve over fresh rice. 1 cup of soup is about 150 calories and 1 cup of rice is approx 200 depending on the type. We usually use a wild rice blend.
Provided by MommyMakes
Categories One Dish Meal
Time 50m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 10
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.).
Nutrition Facts : Calories 149, Fat 8.7, SaturatedFat 3.4, Cholesterol 38.6, Sodium 56.4, Carbohydrate 6, Fiber 1.9, Sugar 3.3, Protein 11.7
STUFFED BELL PEPPER SOUP
This is a recipe that I've been playing around with for a few months. I had stuffed pepper soup for the first time at a restaurant and was determined to try and copy it. I've made this version several times and think I've finally got it -- 3 people have requested a copy of it and that's usually a pretty good indication that my recipe has "arrived". I hope you will try it.
Provided by Bobbie
Categories Clear Soup
Time 2h25m
Yield 10 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 367.4, Fat 14.4, SaturatedFat 6.5, Cholesterol 71.6, Sodium 1253.5, Carbohydrate 33.3, Fiber 3.6, Sugar 14, Protein 26.3
STUFFED BELL PEPPER SOUP
If you love the taste of stuffed bell peppers but not all the prep, you'll love this easy take! Instead of having to hollow out the peppers, we chopped them up (on the large side, for more texture) and stirred them into a flavorful soup along with ground beef, rice and canned tomatoes. Top it off with shredded Cheddar and fresh parsley for the perfect weeknight dinner.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 15
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.
STUFFED PEPPER SOUP I
This soup has the same ingredients that you use to stuff green peppers but the peppers are not actually stuffed.
Provided by Holly
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 10
Number Of Ingredients 10
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.
Nutrition Facts : Calories 384.3 calories, Carbohydrate 22.2 g, Cholesterol 77.2 mg, Fat 24.4 g, Fiber 2.2 g, Protein 18 g, SaturatedFat 9.9 g, Sodium 1407.5 mg, Sugar 11 g
STUFFED GREEN BELL PEPPER SOUP
Make and share this Stuffed Green Bell Pepper Soup recipe from Food.com.
Provided by Debe6496
Categories White Rice
Time 50m
Yield 16 serving(s)
Number Of Ingredients 10
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.
SLOW-COOKER STUFFED PEPPER SOUP
If you're a fan of our famous Stuffed Peppers, this hearty stuffed pepper soup is for you! Made with ground beef, green bell peppers, and diced tomatoes, this comforting recipe simmers all day in the slow cooker, so it's ready for dinner when you get home. While this soup is richly flavored and oh-so delicious on its own, a slice of crusty garlic bread would make for an excellent companion.
Provided by By Corey Valley
Categories Entree
Time 7h15m
Yield 8
Number Of Ingredients 13
Steps:
- Spray 6-quart slow cooker with cooking spray. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Place beef in slow cooker.
- Stir in all remaining ingredients except rice and cheese.
- Cover; cook on Low heat setting 7 to 8 hours.
- When about 30 minutes are left in cooking time, gently stir in cooked rice. Cover; cook about 30 minutes longer.
- Serve soup topped with cheese.
Nutrition Facts : Calories 350, Carbohydrate 35 g, Cholesterol 70 mg, Fiber 2 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1730 mg, Sugar 8 g, TransFat 1/2 g
UNSTUFFED PEPPER SOUP
One of my sisters gave me the recipe for this quick-and-easy soup that tastes just like stuffed green peppers. The thick hearty mixture is chock-full of good stuff. Plus, the aroma while it's cooking is wonderful. -Evelyn Kara, Brownsville, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a Dutch oven or large saucepan, cook the beef, green peppers and onion over medium heat until meat is no longer pink; drain. Stir in the broth, soup, tomatoes and mushrooms. Bring to a boil. Reduce heat; cover and simmer for at least 30 minutes, stirring occasionally. Add rice and heat through.
Nutrition Facts : Calories 234 calories, Fat 9g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 503mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 3g fiber), Protein 17g protein.
STUFFED PEPPER SOUP
Some of the cooks at the restaurant where I work were talking about stuffed pepper soup. We decided to stir up similar ingredients for a stuffed pepper soup recipe. Customer response was overwhelming! -Krista Muddiman, Meadville, Pennsylvania
Provided by Taste of Home
Time 1h
Yield 8 servings (2 quarts).
Number Of Ingredients 11
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.
Nutrition Facts : Calories 337 calories, Fat 14g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 1466mg sodium, Carbohydrate 30g carbohydrate (13g sugars, Fiber 4g fiber), Protein 24g protein.
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