Stuffed Bell Pepper Soup Food

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 GREEN BELL PEPPER SOUP

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 BELL PEPPERS

Steps:

• Preheat the oven to 350 degrees F.
• Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
• Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
• Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
• Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.

STUFFED PEPPER SOUP

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.

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 BELL PEPPER SOUP

Steps:

• 1. In a large skillet, brown ground meat over medium heat. Drain fat.
• 2. Add diced peppers, onions, and garlic.
• 3. Cook about 5-10 minutes over medium-low heat.
• 4. Transfer ground beef mixture to a large Dutch oven or soup pot. Add diced tomatoes.
• 5. Add tomato sauce.
• 6. Add chicken broth.
• 7. Add marjoram, salt, and pepper. Cover and simmer on low heat for 30 minutes.
• 8. While the soup is simmering, cook rice.
• 9. Just before serving, add rice to soup and mix thoroughly.

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:

• 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 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 BELL PEPPER SOUP

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.).

STUFFED BELL PEPPERS SOUP

Steps:

• In large pot, heat olive oil and garlic and brown ground chuck thoroughly.
• Add other ingredients and bring to a boil.
• Reduce heat, cover and cook for 30 minutes.

STUFFED BELL PEPPER SOUP

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.

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 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 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.