Kimmies Amazing Stuffed Green Pepper Soup Food

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STUFFED GREEN PEPPER SOUP



Stuffed Green Pepper Soup image

I gave some of this soup to a neighbor who said that her husband probably wouldn't eat it as it had onions in it. She said he tried it, loved it, and asked me for the recipe. I have used instant brown rice, and it worked fine.

Provided by PatC

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h

Yield 10

Number Of Ingredients 15

2 tablespoons vegetable oil
3 green bell peppers, diced small
1 onion, diced small
1 clove garlic, minced
2 ½ pounds ground beef
3 quarts water
2 (29 ounce) cans tomato sauce
2 (28 ounce) cans petite diced tomatoes in juice
½ cup ketchup
½ cup beef base
¼ cup brown sugar
½ teaspoon salt
½ teaspoon ground black pepper
4 cups water
2 cups brown rice

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.

Nutrition Facts : Calories 515.1 calories, Carbohydrate 55.2 g, Cholesterol 71 mg, Fat 19.6 g, Fiber 5.9 g, Protein 29.2 g, SaturatedFat 6.1 g, Sodium 3861.2 mg, Sugar 20.5 g

KIMMIE'S AMAZING STUFFED GREEN PEPPER SOUP



Kimmie's Amazing Stuffed Green Pepper Soup image

A super-delicious stuffed green pepper soup that is simple to make. The aroma while it's cooking is amazing, and the taste is to die for! Be sure to add the chopped bell peppers at the end, so they won't end up too mushy. I love stuffed green peppers, and when the flavors are condensed into an easy-to-prepare soup, it makes for a family favorite. It's great topped with shredded medium Cheddar cheese and a side of garlic bread!

Provided by SueHoo

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 1h45m

Yield 8

Number Of Ingredients 10

1 ½ pounds ground beef
1 ½ cups chopped onion
2 cloves garlic, minced
6 cups beef broth, or more as needed
2 (14.5 ounce) cans diced tomatoes, undrained
2 cups cooked brown rice
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
2 large green bell peppers, chopped

Steps:

  • Combine beef, onion, and garlic in a large pot over medium heat. Cook until browned, 5 to 10 minutes. Drain and discard excess grease.
  • Pour beef broth into the pot. Add tomatoes with their juice, brown rice, salt, pepper, and paprika. Bring to a boil, cover, and simmer for 1 hour. Add green bell peppers; cook, uncovered, until soft, about 30 minutes.

Nutrition Facts : Calories 261.9 calories, Carbohydrate 20.2 g, Cholesterol 51.7 mg, Fat 10.9 g, Fiber 3.1 g, Protein 19.1 g, SaturatedFat 4.2 g, Sodium 1094.1 mg, Sugar 4.8 g

STUFFED GREEN BELL PEPPER SOUP



Stuffed Green Bell Pepper Soup image

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

2 lbs ground beef
2 quarts water
1 (28 ounce) can diced tomatoes (undrained)
1 (29 ounce) can tomato sauce
2 cups cooked long-grain rice (1/2 cup uncooked)
2 cups chopped green bell peppers (about 2 large peppers)
2 beef bouillon cubes
2 tablespoons packed brown sugar
2 teaspoons salt
1 teaspoon pepper

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.

STUFFED GREEN PEPPER SOUP FOR A CROWD



Stuffed Green Pepper Soup For A Crowd image

Make and share this Stuffed Green Pepper Soup For A Crowd recipe from Food.com.

Provided by Chef Songull

Categories     White Rice

Time 2h15m

Yield 8-10 bowls, 8-10 serving(s)

Number Of Ingredients 11

2 lbs hamburger
2 cups uncooked rice (Instant or Minute Rice)
4 green peppers (chopped)
1 large onion (chopped)
4 stalks celery (chopped)
8 ounces fresh mushrooms (chopped)
3 garlic cloves (minced)
4 (29 ounce) cans tomato sauce
1 (29 ounce) can diced tomatoes
2 tablespoons fresh basil (minced) or 2 teaspoons dried basil
salt and pepper (to taste)

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.

Nutrition Facts : Calories 540.9, Fat 14.4, SaturatedFat 5.2, Cholesterol 76.1, Sodium 2272, Carbohydrate 71.4, Fiber 10.1, Sugar 23.5, Protein 34.9

STUFFED BELL PEPPER SOUP



Stuffed Bell Pepper Soup image

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

2 tablespoons olive oil
4 medium green bell peppers, diced
1 large yellow onion, diced
Kosher salt and freshly ground black pepper
1 pound ground beef
2 cloves garlic, finely chopped
1 teaspoon fresh thyme leaves, chopped
1 teaspoon dried oregano
4 cups low-sodium beef broth
One 14.5-ounce can diced tomatoes
One 14.5-ounce can crushed tomatoes
3 tablespoons Worcestershire sauce
1 cup cooked white rice
Shredded Cheddar, for serving
Chopped fresh parsley, for serving

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 GREEN PEPPER SOUP



Stuffed Green Pepper Soup image

A meal on its own!!! Tastes just like stuffed peppers without all the glamour. Truly easy and satisfying. Comfort food at its finest. Can easily be prepared in a crock pot...at step 3 just throw it in the crock on med for 7 hours . It freezes nicely too!

Provided by Marmies

Categories     Lunch/Snacks

Time 1h

Yield 20 , 20 serving(s)

Number Of Ingredients 12

2 lbs ground beef
1 cooking onion, chopped
2 (28 ounce) tomatoes
3/4 cup uncooked rice
2 liters beef broth
3 green bell peppers, chopped
5 tablespoons brown sugar
2 tablespoons vinegar
4 teaspoons steak sauce
1 teaspoon salt
1 teaspoon celery salt
1 teaspoon pepper

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!

Nutrition Facts : Calories 164.8, Fat 7.3, SaturatedFat 2.8, Cholesterol 30.8, Sodium 529.4, Carbohydrate 13.8, Fiber 1.5, Sugar 6.1, Protein 11

KIMMIE'S AMAZING STUFFED GREEN PEPPER SOUP



Kimmie's Amazing Stuffed Green Pepper Soup image

A super-delicious stuffed green pepper soup that is simple to make. The aroma while it's cooking is amazing, and the taste is to die for! Be sure to add the chopped bell peppers at the end, so they won't end up too mushy. I love stuffed green peppers, and when the flavors are condensed into an easy-to-prepare soup, it makes for a family favorite. It's great topped with shredded medium Cheddar cheese and a side of garlic bread!

Provided by SueHoo

Categories     Beef Soup

Time 1h45m

Yield 8

Number Of Ingredients 10

1 ½ pounds ground beef
1 ½ cups chopped onion
2 cloves garlic, minced
6 cups beef broth, or more as needed
2 (14.5 ounce) cans diced tomatoes, undrained
2 cups cooked brown rice
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
2 large green bell peppers, chopped

Steps:

  • Combine beef, onion, and garlic in a large pot over medium heat. Cook until browned, 5 to 10 minutes. Drain and discard excess grease.
  • Pour beef broth into the pot. Add tomatoes with their juice, brown rice, salt, pepper, and paprika. Bring to a boil, cover, and simmer for 1 hour. Add green bell peppers; cook, uncovered, until soft, about 30 minutes.

Nutrition Facts : Calories 261.9 calories, Carbohydrate 20.2 g, Cholesterol 51.7 mg, Fat 10.9 g, Fiber 3.1 g, Protein 19.1 g, SaturatedFat 4.2 g, Sodium 1094.1 mg, Sugar 4.8 g

STUFFED PEPPER SOUP



Stuffed Pepper Soup image

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

Categories     Dinner     Lunch

Time 1h

Yield 8 servings (2 quarts).

Number Of Ingredients 11

2 pounds ground beef
6 cups water
1 can (28 ounces) tomato sauce
1 can (28 ounces) diced tomatoes, undrained
2 cups chopped green peppers
1/4 cup packed brown sugar
2 teaspoons salt
2 teaspoons beef bouillon granules
1 teaspoon pepper
2 cups cooked long grain rice
Chopped fresh parsley, optional

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.

UNSTUFFED GREEN PEPPER SOUP



Unstuffed Green Pepper Soup image

This was a little bland, but if you're not worried about sodium, a bit of salt made it fabulous! 8 (1 cup) servings: 144 calories, 21 g carbs, 11 g protein, 1 g fat, 15 mg cholesterol, 3 g fiber, 92 mg sodium.

Provided by wife2abadge

Categories     Meat

Time 8h10m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 7

1/2 lb ground round, browned
3 cups fat free low-sodium beef broth
2 cups low-sodium V8 juice
2 (14 1/2 ounce) cans no-salt-added stewed tomatoes
1 cup chopped green pepper
1 cup chopped onion
1 cup instant rice

Steps:

  • Put all ingredients except rice into crockpot.
  • Stir until well mixed & cover.
  • Cook on low 8-10 hours or on high 4-5 hours. Before serving stir in rice.
  • Cover & let sit five minutes.

Nutrition Facts : Calories 142.6, Fat 5.9, SaturatedFat 2.2, Cholesterol 20.1, Sodium 63.7, Carbohydrate 15.4, Fiber 1.3, Sugar 3.6, Protein 6.5

STUFFED BELL PEPPER SOUP



Stuffed Bell Pepper Soup image

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

1 lb ground beef
1/2 medium onion, diced
2 stalks celery, diced
1 lb green pepper, diced
2 garlic cloves, chopped
1 (16 ounce) can diced tomatoes or 1 (16 ounce) can crushed tomatoes
2 cups water or 2 cups low sodium beef broth
1 -2 teaspoon beef base
salt and pepper
rice (optional)

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

UNSTUFFED GREEN PEPPER SOUP



Unstuffed Green Pepper Soup image

We love stuffed peppers and had stuffed pepper soup in a restaurant that was very good. This is my version of the soup we had and enjoyed.

Provided by lauralie41

Categories     Peppers

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 cup white onion, chopped
1 cup celery, chopped
2 cups green peppers, cut into bite size pieces
2 tablespoons oil
1 lb ground beef
28 ounces canned whole tomatoes, undrained
1 cup v- 8 juice
1/2 cup uncooked rice
6 cups vegetable broth
2 teaspoons brown sugar
1/4 teaspoon cinnamon
2 medium white potatoes, cubed
salt and pepper

Steps:

  • In a large dutch oven over medium heat add the oil, onion, celery, and green peppers.
  • Saute until just tender, stirring frequently.
  • Stir in ground beef to onion mixture and cook approximately 15 minutes or until the meat is browned and no longer pink.
  • Add uncooked rice and mix thoroughly.
  • Slowly stir in tomatoes, V-8 juice, 6 cups vegetable broth and diced potatoes.
  • Season soup with brown sugar, cinnamon, salt and pepper and cover with lid.
  • Let soup simmer slowly for one hour or until potatoes are fork tender.
  • Ladle soup into bowls and serve with fresh baked bread or hard rolls.

Nutrition Facts : Calories 352.4, Fat 16.3, SaturatedFat 5.1, Cholesterol 51.4, Sodium 364.5, Carbohydrate 34.2, Fiber 4.1, Sugar 7.7, Protein 17.9

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