UNSTUFFED PEPPER SOUP
Quick and easy soup that tastes just like stuffed green peppers.
Provided by bigwolverine
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Heat a large pot over medium-high heat. Cook and stir beef, bell peppers, and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Pour broth and tomato soup into the pot; add crushed tomatoes and mushroom pieces. Bring the soup to a boil, reduce heat to medium-low, cover the pot, and simmer the soup, stirring occasionally, until the vegetables are tender, 30 to 40 minutes.
- Stir rice into the soup, breaking clumps into individual grains; cook until the rice is hot, about 5 minutes.
Nutrition Facts : Calories 265.9 calories, Carbohydrate 33.1 g, Cholesterol 37.1 mg, Fat 8.2 g, Fiber 2.9 g, Protein 15.7 g, SaturatedFat 3 g, Sodium 642.6 mg, Sugar 5 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 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.
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
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
UNSTUFFED PEPPERS
If you like stuffed peppers, you'll love this speedy version. It offers all the comforting flavor of the original, but takes just half an hour. Instead of cooking the instant rice, you can use 2 cups leftover cooked rice if you have it on hand. -Beth Dewyer, Du Bois, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Cook rice according to package directions. , Meanwhile, in a large cast-iron or other ovenproof skillet, cook beef, green peppers and onion over medium-high heat until meat is no longer pink; drain. Stir in rice, marinara sauce and seasoning blend. Stir in cheese. , Toss bread crumbs and oil; sprinkle over the top. Bake until heated through and topping is golden brown, 8-10 minutes.
Nutrition Facts : Calories 343 calories, Fat 12g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 469mg sodium, Carbohydrate 38g carbohydrate (12g sugars, Fiber 3g fiber), Protein 20g protein.
KITTENCAL'S UNSTUFFED PEPPER SOUP
This also works well using half each ground beef and spicy bulk pork sausage meat, make certain to brown the meat well to increase the flavor, this soup tastes even better the following day so you may want to make it up to a few days ahead and refrigerate just warm on top of the stove before serving, it also freezes very well, the taco seasoning is only optional I also like to add in a minced jalapeno pepper when browning the meat-- see my recipe#80434
Provided by Kittencalrecipezazz
Categories Rice
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In a Dutch oven or or large pot cook the ground beef with onions and bell peppers over medium-high heat until the meat is no longer pink; drain the fat.
- Add in garlic and chili flakes; continue to cook over medium-high heat until the meat is browned (this may take about 15 minutes or more to brown the meat).
- Mix in the taco seasoning (if using) cook stirring for 2 minutes.
- Stir in beef broth, 2 cans tomato soup, crushed tomatoes and drained mushrooms; bring to a boil stirring.
- Reduce heat to low and simmer partially covered for about 50-60 minutes, seasoning with salt and pepper about halfway through cooking.
- At the end of cooking add in the rice and heat through.
- Ladle into bowls then sprinkle cheddar cheese on top.
KITTENCAL'S STUFFED GREEN BELL PEPPERS
This is my own recipe I have been making for over 30 years, you may use 2 pounds of all ground beef or 1 pound each ground beef and ground pork. Try to purchase extra large firm bell peppers with flatter bottoms so that they will stand straight in the baking dish, and for a softer bell pepper you may par-boil the peppers firstly turn upside down to drain for about 30 minutes or more then stuff as directed (see bottom of the recipe) ----- see my recipe#136292
Provided by Kittencalrecipezazz
Categories Peppers
Time 2h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Grease an 11 x 7-inch baking dish or a casserole dish.
- Cut off about 1/2-inch off the tops of the peppers, scoop out the seeds from inside.
- Discard the stems and chop the pepper tops.
- Heat oil in a large skillet over medium-high heat.
- Add in onions, garlic, parsley, chopped pepper (from the tops) and dried chili flakes (if using) for about 7-8 minutes.
- Add in ground beef and Italian sausage meat; cook for about 10 minutes (you do not need to cook the ground beef completely as it will cook more in the oven).
- Season with seasoning salt (I use about 1 tablespoon) and black pepper then add in grated Parmesan cheese and paprika; cook for 2 minutes more; transfer mixture to a large bowl and cool for about 20 minutes (or more).
- Mix in the egg, cooked rice and about 3/4 cup marinara sauce; using clean hands mix thoroughly until well combined.
- Equally fill each pepper cavity with the beef/rice mixture.
- Place the peppers in prepared baking dish.
- Drizzle some marinara sauce over each top and then pour the rest of the sauce around each of the peppers, lifting each pepper up so that the sauce will get underneath.
- Preheat oven to 400 degrees F (second-lowest rack, do not bake on lowest oven rack or the bottom of the peppers will scorch).
- Tent loosely with heavy foil.
- Cook for about 1 hour and 15 minutes, or until the peppers are very tender (might take longer than 1 hour depending on the size of your peppers).
- Uncover and sprinkle the tops with grated mozzarella cheese return to oven uncovered and cook for another 10-15 minutes or until the cheese is melted.
- **NOTE** to speed the cooking process up you can boil the pepper shells for about 6-7 minutes in boiling water, drain upside down on a towel for about 20-30 minutes or more and then fill with mixture.
KITTENCAL'S ITALIAN WEDDING SOUP
Once the meatballs are shaped this soup takes very little time to put together and to cook, it makes a wonderful soup to serve at a dinner party --- the success of this soup will strongly depend on your quality of chicken broth so use the very best, the meatballs may be prepared covered and refrigerated up to a day in advance and I strongly recommend doing so to blend the flavors --- the complete recipe may be doubled.
Provided by Kittencalrecipezazz
Categories Fruit
Time 40m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- For the meatballs; in a bowl combine all ingredients together, using hands mix until well combined.
- Shape into 3/4-inch balls.
- Place onto a plate or refrigerate until ready to use.
- Pour the chicken broth in a large saucepan then add in the black pepper; bring to a simmer over medium heat.
- Drop in the meatballs, then stir in the escarole or spinach, lemon zest and uncooked orzo; return to a simmer.
- Reduce the heat to low and simmer for about 20 minutes or until the orzo is tender.
- OPTIONAL; at the end of cooking mix in 1/3 cup of parmesan cheese until heated through.
- Season with salt if desired.
- Ladle into bowl then sprinkle with more Parmesan cheese on top.
Nutrition Facts : Calories 205, Fat 8.2, SaturatedFat 3.1, Cholesterol 58.5, Sodium 842.1, Carbohydrate 14.7, Fiber 1.4, Sugar 1.4, Protein 16.7
KITTENCAL'S BAKED POTATO SOUP
If you prefer an extra creamy soup use 5 cups half and half cream, adjust the chili flakes to suit heat level or you may omit, make certain to oven-bake the potatoes not boil it will make a difference in flavor, prep time does not include baking the potatoes, this soup is best if used the same day, it does not reheat well --- *note* for a lower fat option omit or reduce the bacon amount, use low-fat milk, sour cream and cheddar cheese :)
Provided by Kittencalrecipezazz
Categories Chowders
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a Dutch oven or pot melt butter over medium heat.
- Add in onion and chili flakes; cook stirring for about 3 minutes.
- Add in garlic cook stirring 2 minutes.
- Add in flour then cook stirring constantly for about 1-1/2 minutes.
- Slowly add in milk and broth, whisking constantly until bubbly and thickened.
- Stir in the cubed cooked potatoes and green onions; bring to a boil.
- Reduce heat to low and simmer uncovered for about 20 minutes.
- Using a fork mash about half of the potatoes (leaving some cubed).
- Mix in crumbled cooked bacon, sour cream and 1-1-/2 cups cheddar cheese; stir until the cheese has melted (do not boil).
- Season with seasoned salt and black pepper.
- Ladle into 6 bowls then sprinkle with more cheddar cheese and chopped green onions if desired.
- Delicious!
STUFFED GREEN PEPPER SOUP
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
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
GROUND BEEF CASSEROLE
Classic comfort food that I have been making for years but can't remember where the recipe originally came from. Wanted to post it so I wouldn't lose it!
Provided by Christine Foley Wanner
Categories Main Dish Recipes Casserole Recipes Noodles
Time 2h
Yield 6
Number Of Ingredients 14
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef, salt, and black pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add onion, green bell pepper, carrot, and garlic to ground beef; cook and stir until onion is lightly browned, about 15 minutes.
- Mix tomatoes, tomato sauce, mushrooms, brown sugar, and Worcestershire sauce into ground beef-vegetable mixture; season with salt and black pepper. Cook on low until liquid is reduced and flavors have blended, about 45 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and transfer pasta to a 9x13-inch casserole dish.
- Spoon cream of mushroom soup over bow-tie pasta; top with ground beef-tomato mixture. Sprinkle Cheddar cheese on top.
- Bake in the preheated oven until casserole is bubbling and Cheddar cheese is melted, about 45 minutes.
Nutrition Facts : Calories 546.1 calories, Carbohydrate 43.3 g, Cholesterol 89.4 mg, Fat 28.1 g, Fiber 3.9 g, Protein 31.3 g, SaturatedFat 11.8 g, Sodium 1028.1 mg, Sugar 9.7 g
PEPPER SOUP
This is my version of a soup we enjoyed at a restaurant. With green, red and yellow peppers, it's so colorful. I like to serve this slightly spicy soup with grilled cheese sandwiches. - Debbie Fails, Neenah, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings (2 quarts).
Number Of Ingredients 6
Steps:
- In a large saucepan, cook the beef, peppers and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until vegetables are tender.
Nutrition Facts : Calories 113 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 39mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 11g protein.
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