Easy Stuffed Pepper Soup Food

EASY STUFFED PEPPER SOUP

Steps:

• Start by cooking the rice according to package directions. If you have already cooked rice on hand, save it for later in the recipe.
• While the rice is cooking, add the oil and onion to a large soup pot and sauté for 5-7 minutes (ok if it browns slightly - that'll give the soup more flavor). To save time, I chop the peppers while the onions are cooking.
• Add the ground beef to the pot and cook it for 5 minutes, using a spoon to stir/break up the beef as it cooks. If the beef is particularly fatty (it shouldn't be if you bought lean), drain most of the excess grease before proceeding to the next step.
• Stir in the garlic and cook for about a minute.
• Add in the peppers, tomato sauce, diced tomatoes, chicken broth, Italian seasoning, and paprika. Increase the heat to high and bring it to a gentle boil. Once boiling, reduce heat and let the soup simmer for 15 minutes.
• Add the cooked rice to the pot and continue to cook the soup for another 10 minutes or so. This will helped thicken the broth a bit and infuse more flavor into the soup. Season as needed with salt & pepper.

SIMPLE AND EASY STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large nonstick skillet over medium-high heat. Stir in the ground beef, and cook until brown and crumbly. Pour off excess grease, then stir in garlic, onion, and tomatoes. Cook and stir until the onions soften just a bit, about 3 minutes. Stir the cheese into the mixture, and set aside.
• Cut the tops off of the peppers, and remove the veins and seeds. Fill each pepper with the ground beef mixture and pour in some of the chicken broth. Place into the cups of a muffin tin, and replace the tops.
• Bake in preheated oven 30 minutes.

EASY STUFFED PEPPER SOUP INSTANT POT

Steps:

• Heat oil in the Instant Pot over high heat. Once the oil is hot, add the ground turkey to the pan and brown, while crumbling for 6-8 minutes. Turn off the Pot.
• Add the diced onion and bell peppers. Stir in the minced garlic, salt, black pepper, chili powder, paprika, cayenne and oregano.
• Pour in the can of diced tomatoes, can of tomato sauce, rice and chicken broth.
• Close the lid. Set to pressure cook on high pressure for 10 minutes.
• Allow the pressure to come down naturally for 5 minutes. Release the valve, serve and enjoy!

STUFFED BELL PEPPER SOUP

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

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.

STUFFED PEPPER SOUP

Steps:

• Serve and enjoy!

EASY STUFFED PEPPER SOUP RECIPE

Steps:

• Heat olive oil in a dutch oven over medium-high heat, until shimmering. Add the minced garlic and saute for about a minute, until fragrant.
• Add the ground beef. Cook, breaking up with a spatula, for 8-10 minutes, until browned.
• Add the bell peppers, diced tomatoes, tomato sauce, bone broth, water, and Italian seasoning. Bring to a boil.
• Reduce heat and simmer for about 10-15 minutes, until the peppers are tender.
• Add the cauliflower rice. Cook for 3-4 minutes, until cauliflower rice is tender.
• Add salt and pepper to taste.

STUFFED PEPPER SOUP

Steps:

• In a large pot add ground beef, salt, and pepper and brown meat until cooked through. Drain any extra fat and place cooked ground beef in a bowl and set aside.
• Add oil, chopped onion, and chopped bell peppers to the large pot and sauté the veggies for 3-4 minutes, stirring occasionally.
• Add the minced garlic and cook for another 30 seconds.
• Add beef broth, diced tomatoes, tomato sauce, Italian seasoning, and cooked ground beef into large pot. Bring to a slow boil, cover, reduce heat, and simmer for 25-30 minutes.
• While the soup is simmering, prepare your rice. Bring 1/2 cup water to a boil, add 1/2 cup of minute rice, stir, cover, and remove from heat.
• After soup has simmered and peppers are tender, add cooked rice and stir well.
• Serve warm with cheese if desired.

STUFFED PEPPER SOUP

Steps:

• Saute onions in olive oil for a few minutes.
• Add ground beef, salt, and pepper.
• Once the beef is browned through, add the peppers, tomatoes, and beef broth.
• Bring to a boil.
• Add rice and reduce heat to low, cover the pot and simmer for 35 - 40 minutes.

STUFFED GREEN PEPPER SOUP

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!

KETO STUFFED PEPPER SOUP

Steps:

• In a large pot, heat 1 TBS of olive oil.
• When olive oil is hot, add chopped onion and stir until onion is golden brown and caramelized.
• When onion is caramelized, add ground beef and stir occasionally until it's brown and caramelized.
• Add chopped pepper and minced garlic, stir for few minutes until garlic release all the oils, smell and flavor.
• Add crushed tomato, broth and water, salt, pepper and spices (everything except fresh parsley).
• Stir and bring it to boil. When starts boiling, cook covered for 20 minutes on medium heat.
• After 20 minutes try and add more salt if needed, cook uncovered for 5 to 10 minutes more and add chopped fresh parsley.
• Serve hot with some freshly chopped parsley and chopped spring onion on top and a spoon of sour cream or shredded cheddar cheese.
• Enjoy!

STUFFED PEPPER SOUP

Steps:

• Heat olive oil in a large pot over medium-high heat. Add onion, bell peppers. Saute for 5 minutes, stirring occasionally, until softened and translucent.
• Add garlic and cook for 30 seconds, stirring constantly.
• Add ground beef, chili powder, salt, ground cumin, black pepper, garlic powder, onion powder, paprika, and dried oregano.
• Use a wooden spoon to break up the meat into smaller chunks. Cook, stirring occasionally, for 6 to 8 minutes, until beef is browned.
• Add diced tomatoes, tomato sauce, broth, and uncooked rice. Stir and bring to a boil.
• Reduce heat to low, cover, and simmer for 20 minutes.
• Remove from heat and serve in bowls. Garnish with chopped cilantro.

STUFFED BELL PEPPER SOUP

Steps:

• In a large pot or Dutch oven over medium heat, cook ground beef, onions, bell peppers, and seasonings until meat is no longer pink. Add minced garlic, stir and cook for two additional minutes. Drain and return to pot.
• Add tomatoes, crushed tomatoes, Worcestershire sauce, beef broth, and rice. Stir.
• Bring to a boil, reduce heat, cover and cook until rice is tender, approximately 25-30 minutes.
• Ladle soup into individual bowls and top with cheese.

STUFFED PEPPER SOUP RECIPE

Steps:

• Line a bowl with paper towel. Set aside.
• Brown the ground chuck and sausage in a large dutch oven set over medium heat. Transfer the meat to the prepared bowl and remove all except 2 tablespoons of rendered fat from the pot. Discard the removed fat.
• Cut each pepper two ways. Cut one half of each pepper into bite-size pieces (about ½-inch x 1-inch pieces) and dice the other half. Place the pepper chunks into a small bowl and set aside.
• Place the diced peppers and onion in the pot and cook, stirring often, until vegetables are softened and onion is translucent, about 4 minutes. Add the garlic and stir for 30 more seconds.
• Add browned meat, chicken stock, tomatoes, Worcestershire sauce, bouillon, thyme, oregano, crushed red pepper, and brown rice to the pot and stir.
• Bring to a boil, then reduce the heat and simmer until the rice is cooked and the soup has thickened.
• Season with salt and black pepper.
• While the soup reduces, cook the reserved bell pepper chunks with olive oil in a medium skillet set over medium heat. Cook just until the peppers have softened and have a little color. Add the bell pepper chunks to the soup and stir. Continue simmering 10 minutes.
• To serve, garnish with chopped fresh cilantro or parsley, shredded cheese, and homemade bread crumbs.

STUFFED PEPPER SOUP

Steps:

• Note: The rice is cooked separately in this recipe to ensure that it doesn't soak up too much broth in the soup. This allows leftover soup and rice to be stored separately as well, as the rice continues to soak up broth during storage. This soup freezes very well, the rice can also be frozen in a separate storage container.

STUFFED PEPPER SOUP IV

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.

STUFFED PEPPER SOUP

Steps:

• In a large Dutch oven or heavy-bottomed pot, warm olive oil over medium-high heat. Add in the beef and sausage; cook, breaking up the meat with a wooden spoon, until browned and no pink remains, about 3-5 minutes. Drain off grease and return to the heat.
• Add in the onions and peppers; saute for 3 minutes, then add in the garlic and cook until fragrant, about 30 seconds. Season with salt and pepper, to taste.
• Stir in the diced tomatoes, Rotel, beef broth, water, brown sugar, Worcestershire sauce, taco seasoning, salt, and pepper.
• Bring to a boil, then reduce heat to a gentle simmer; cook, uncovered for 15 or until peppers are tender.
• Stir in cooked rice and warm through.
• Taste and adjust seasonings, if necessary.
• Sprinkle with parsley, serve, and enjoy.

STUFFED PEPPER SOUP

Steps:

• In a large Dutch oven, heat olive oil, add the ground beef, season with salt and pepper and cook stirring it and breaking it apart with a wooden spoon until no longer pink. Drain fat if needed.
• Add onion, bell peppers, and cook for 3 minutes.
• Add garlic, and cook for 30 seconds.
• Pour in the canned tomato sauce, diced tomatoes, and beef broth. Scrape off any bits stuck to the bottom of the pot with a wooden spoon.
• Add oregano, rosemary, basil, bring to a simmer, cover and cook for 25 minutes stirring occasionally.
• As the soup is being cooked, cook the rice according to package instructions.
• Once the soup is done, stir in the cooked rice.
• Serve and garnish with chopped parsley. You can also top with you favourite cheese if desired.