STUFFED GREEN PEPPERS
These are super classic and so simple to make. Use leftover rice or thawed frozen rice. For an easy variation, try shredded fontina or Gruyere cheese.
Provided by Food Network Kitchen
Categories appetizer
Time 2h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Add about 2 inches of water to a large pot fitted with a steamer insert, and bring to a high simmer. Arrange the peppers in the steamer, cover the pot and cook, rotating the peppers as needed, until they are very tender and pliable, about 25 minutes. Remove the peppers with a slotted spoon, and drain upside-down on paper towels.
- Put the oil, onions and a pinch of salt in a large skillet over medium heat, and cook, stirring occasionally, until the onions are soft and translucent, about 8 minutes. Raise the heat to medium-high. Add the beef, garlic, 2 teaspoons salt and a few grinds of pepper, and cook, stirring and breaking the beef up, until browned and mostly cooked through, about 5 minutes. Add the tomatoes, bring to a simmer, then remove from the heat. Let cool in the skillet for at least 10 minutes. Transfer to a large bowl, add the rice, parsley, 1 cup of the mozzarella, breadcrumbs, eggs and Worcestershire and mix to combine.
- Stand the peppers up in a 9-by-13 inch baking dish. If they fall over, cut away a little of the bottoms (without cutting through the pepper) to make a flat surface.
- Generously fill and pack the peppers with the meat-rice mixture. Top with the remaining 1/2 cup mozzarella. Add just enough water to the pan to cover the bottom to help steam the peppers. Loosely cover with foil, and bake until the peppers are tender and the filling is heated through, about 30 minutes. Remove the foil, and continue to bake for 10 minutes more.
STUFFED GREEN PEPPERS
The best stuffed green peppers ever.
Provided by Ali Milligan
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a pot of water to a boil. Cook green bell peppers in the boiling water until soft, 5 to 8 minutes; drain.
- Cook ground beef in large skillet over medium-high heat, breaking into small pieces with a spatula as it cooks, until completely browned, 7 to 10 minutes. Drain and discard excess grease. Transfer beef to a large bowl.
- Stir rice, celery, onion, and about half the tomato sauce with the ground beef; season with salt and pepper. Stuff cooked green peppers with the ground beef mixture.
- Arrange stuffed peppers in a baking dish. Pour enough water into the baking dish to about 1-inch deep. Pour remainder of tomato sauce over the peppers.
- Bake in preheated oven until heated through, about 30 minutes.
Nutrition Facts : Calories 347.9 calories, Carbohydrate 46.6 g, Cholesterol 47.3 mg, Fat 9.8 g, Fiber 3.7 g, Protein 18 g, SaturatedFat 3.8 g, Sodium 809.2 mg, Sugar 5.9 g
STUFFED GREEN BELL PEPPER SOUP
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
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.
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 GREEN PEPPER SOUP
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
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
STUFFED GREEN PEPPERS I
Here's a delicious stuffed pepper recipe that's easy to make. Each green bell pepper contains ground beef, onion, tomatoes, rice and cheese, and is cooked in tomato soup.
Provided by Suzanne M. Munson
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
- In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
- Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
- Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.
Nutrition Facts : Calories 462.8 calories, Carbohydrate 35.5 g, Cholesterol 88.6 mg, Fat 24.3 g, Fiber 3.5 g, Protein 27.2 g, SaturatedFat 12.5 g, Sodium 970.6 mg, Sugar 12.2 g
STUFFED PEPPER SOUP
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
Time 1h
Yield 8 servings (2 quarts).
Number Of Ingredients 11
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 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
STUFFED PEPPER SOUP
This Stuffed Pepper Soup is everything that a soup should be. It is a warm, hearty, homestyle meal that tastes like my delicious stuffed peppers but takes only 30 minutes.
Provided by Christina Hitchcock
Categories Soup
Time 30m
Number Of Ingredients 10
Steps:
- In a large Dutch oven, cook beef and onions over medium heat until no longer pink; drain.
- Stir in the remaining ingredients except for rice; bring to a boil.
- Reduce heat; cover and simmer for 15 minutes or until peppers are tender.
- Stir in rice and simmer for 5 minutes more.
Nutrition Facts : Calories 283 kcal, Carbohydrate 19 g, Protein 15 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 1428 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
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.
STUFFED PEPPER SOUP
Steps:
- Serve and enjoy!
Nutrition Facts : Calories 295 kcal, Carbohydrate 20 g, Cholesterol 67 mg, Fiber 3 g, Protein 25 g, SaturatedFat 4 g, Sodium 735 mg, Sugar 9 g, Fat 13 g, ServingSize 6 servings, UnsaturatedFat 0 g
STUFFED BELL PEPPER SOUP
Cooler weather means more soups on the menu and this recipe should be added to your rotation. It's basically a stuffed bell pepper in soup form. What really makes this soup a bit different is the tomatoes with the jalapenos. The red peppers mixed with the onions adds a slight sweetness to the soup. By the time the rice is added,...
Provided by Jennifer Skelton
Categories Beef Soups
Time 50m
Number Of Ingredients 11
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.
SLOW-COOKER STUFFED PEPPER SOUP
I tweaked a recipe I got from one of my best friends, and I couldn't believe how much this soup really does taste like stuffed green peppers! With beef and brown rice, it makes a hearty meal on a cold day. -Gina Baxter, Plainfield, IL
Provided by Taste of Home
Time 5h15m
Yield 12 servings (4-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a large skillet, cook and crumble beef with onion over medium heat until meat is no longer pink, 5-7 minutes; transfer to a 6-qt. slow cooker. Stir in remaining ingredients., Cook, covered, on low until flavors are blended, 5-6 hours. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.
Nutrition Facts : Calories 141 calories, Fat 3g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 852mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 3g fiber), Protein 11g protein.
EASY STUFFED PEPPER SOUP RECIPE
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
Categories Main Course Soup
Time 30m
Number Of Ingredients 12
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 GREEN PEPPER SOUP FOR A CROWD
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
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 GREEN BELL PEPPERS
When our garden is brimming with fresh green peppers this is a favorite way to fix them. These are very good.
Provided by MizzNezz
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut tops off peppers, remove seeds.
- Drop in boiling water for 3 minutes.
- Drain, rinse in cold water.
- In a bowl, combine the next 8 ingredients.
- Spoon into peppers.
- Put in a greased 13x9-inch pan.
- Mix soup and basil.
- Spoon over peppers.
- Cover and bake at 350°F for 1 hour.
Nutrition Facts : Calories 355.5, Fat 17.6, SaturatedFat 6.9, Cholesterol 77.1, Sodium 828.2, Carbohydrate 25.3, Fiber 3.7, Sugar 9, Protein 24.2
STUFFED PEPPER SOUP
This Stuffed Pepper Soup is loaded with veggies, beef, and rice. Ready in 45 minutes, this recipe cooks in one pot and is easy to make!
Provided by Isabel Eats
Categories Dinner
Time 45m
Number Of Ingredients 19
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.
Nutrition Facts : ServingSize 1 serving, Calories 341 kcal, Carbohydrate 41 g, Protein 22 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 47 mg, Sodium 1842 mg, Fiber 4 g, Sugar 9 g
STUFFED PEPPER SOUP RECIPE
Yield 8
Number Of Ingredients 11
Steps:
- In a large skillet, brown ground beef with onion and garlic until beef is no longer pink.
- Drain grease from beef and dump into a large stock pot.
- Place stock pot on stovetop and add all of the remaining ingredients.
- Turn heat up to medium high and bring soup to a boil.
- Then reduce heat to low, cover with lid, and simmer for 35-45 minutes.
STUFFED BELL PEPPER SOUP
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
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
STUFFED GREEN BELL PEPPER SOUP
Everyone in our home loves this soup. (Exept for my brother who doesn't like cooked green peppers.) This soup in INCREDIBLY easy and delicious! Even those who don't like stuffed peppers love this. Sprinkle cheddar cheese on top if desired.
Provided by Essie Jane
Time 4h15m
Yield 5 quarts, 12-15 serving(s)
Number Of Ingredients 14
Steps:
- Prepare rice.
- Brown ground beef along with onion, green peppers, garlic, and celery.
- Drain.
- Add rice, meat mix, and the remaining ingredients to crock pot and cook on low until heated. (About 2-4 hours.).
Nutrition Facts : Calories 569.6, Fat 14.4, SaturatedFat 5, Cholesterol 51.4, Sodium 936.6, Carbohydrate 86.9, Fiber 6.2, Sugar 10.4, Protein 23.7
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