Stuffed Bell Peppers Soup Food

EASY STUFFED PEPPER SOUP RECIPE

Easy Stuffed Pepper Soup Recipe image

This EASY stuffed pepper soup recipe is a cozy one-pot meal that's ready in 30 minutes! Keto stuffed pepper soup is packed with veggies and flavor.

Provided by Maya Krampf

Time 30m

Number Of Ingredients 12

Ingredients

1 tbsp Olive oil
2 cloves Garlic ((minced))
2 lb Ground beef
3 medium Bell peppers ((diced))
2 14.5-oz cans Diced tomatoes ((with liquid, do not drain))
1 29-oz can Tomato sauce
2 cups Beef bone broth
2 cups Water
1 tbsp Italian seasoning
2 tsp Sea salt ((to taste))
1/2 tsp Black pepper ((to taste))
12 oz Cauliflower rice ((fresh or frozen))

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.

Nutrition Facts : Calories 441 kcal, Carbohydrate 10.8 g, Protein 34.9 g, Fat 28.1 g, SaturatedFat 0.3 g, Sodium 599.9 mg, Fiber 3.1 g, Sugar 5.5 g, ServingSize 1 serving

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

Ingredients

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.

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

Ingredients

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 BELL PEPPER SOUP

Stuffed Bell Pepper Soup image

This is a recipe that I've been playing around with for a few months. I had stuffed pepper soup for the first time at a restaurant and was determined to try and copy it. I've made this version several times and think I've finally got it -- 3 people have requested a copy of it and that's usually a pretty good indication that my recipe has "arrived". I hope you will try it.

Provided by Bobbie

Categories Clear Soup

Time 2h25m

Yield 10 serving(s)

Number Of Ingredients 16

Ingredients

2 lbs lean ground beef, browned
1 large sweet onion, chopped
2 teaspoons minced garlic (from the jar)
2 (15 ounce) cans stewed tomatoes (I used S&W ready cut diced with onion & green bell pepper)
1 (26 ounce) jar spaghetti sauce, I use Prego Traditional
2 1/2 cups cooked long-grain rice
3 large green bell peppers, diced
2 (10 1/2 ounce) cans beef consomme
1 (10 1/2 ounce) can beef broth
2 1/2 tablespoons brown sugar
2 1/2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups V8 vegetable juice, as needed to bring the soup to desired consistency
1 cup sharp cheddar cheese, shredded
additional sharp cheddar cheese (optional)

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.

Nutrition Facts : Calories 367.4, Fat 14.4, SaturatedFat 6.5, Cholesterol 71.6, Sodium 1253.5, Carbohydrate 33.3, Fiber 3.6, Sugar 14, Protein 26.3