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.
BEV'S STUFFED PEPPER SOUP AKA DECONSTRUCTED SPS
If you love the taste of stuffed peppers but you want to make them without a fuss, this recipe is for you! I only wish I'd had it when my kids were little and only wanted to eat the "insides." The recipe came from a 2nd grade teacher at my school who graciously gave me the recipe and said I could share it. She brought it in to...
Provided by Fran Miller
Categories Beef Soups
Time 1h
Number Of Ingredients 11
Steps:
- 1. In a dutch oven, cook ground beef until no longer pink. Drain off any grease. In the photo is my favorite kitchen tool, my ChopStir. Yes, I'm still waiting for the company to call and make me their spokesperson. No, they haven't called YET.
- 2. Add pepper squares, beef broth, diced tomatoes, soy sauce, and salt & pepper. Stir together well and bring to a boil, then reduce heat to simmer and cover. Cook at LOW heat for about 30 minutes, or until the peppers are tender.
- 3. While soup is simmering, make the rice.
- 4. When the peppers are tender and the rice is done, stir the rice into the soup and cook for 5 more minutes. Adjust the "thickness" of the soup at this time. Too thin? Cook a little longer. (Or add more rice next time.) Too thick? Thin with a little water or more beef broth. Serve hot with https://www.justapinch.com/recipes/bread/other-bread/west-virginia-cornbread.html?p=96, https://www.justapinch.com/recipes/bread/bread-biscuits/kitten-head-biscuits.html?p=1, garlic toast, or your bread of choice.
- 5. NOTES: If you are adding chopped onion, add it in Step #2 with the pepper squares. Another idea: When you get to Step #4, combine all ingredients in a crock pot and set to LOW or WARM, if your family isn't ready to eat. When my family was young, dinner often took 2 hours to serve with all the different schedules. A dish like this would have made my life so much easier. =^..^=
STUFFED PEPPER SOUP IV
An easy soup that tastes like stuffed peppers. A full meal in one bowl and is great with warm bread and a salad!
Provided by Kate
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 340.5 calories, Carbohydrate 36.6 g, Cholesterol 52.3 mg, Fat 11.9 g, Fiber 3.2 g, Protein 19.5 g, SaturatedFat 4.6 g, Sodium 1039.4 mg, Sugar 8.1 g
STUFFED BELL PEPPERS SOUP
A hearty and delicious way to serve stuffed peppers without the fuss ! I made this at the campfire, I get cravings for this soup.
Provided by domesticatedmom
Categories One Dish Meal
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Brown ground chuck, add peppers and cover with water. Bring to boil and simmer until peppers become tender.
- Add rice and tomato sauce. Simmer to blend flavors; add salt & pepper to taste.
- This also great over potatoes, or pasta !
Nutrition Facts : Calories 288.2, Fat 10.1, SaturatedFat 3.7, Cholesterol 73.7, Sodium 614.3, Carbohydrate 23.9, Fiber 2.5, Sugar 5.2, Protein 24.9
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