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
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 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 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
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 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.
UNSTUFFED GREEN PEPPER SOUP
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
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
KIMMIE'S AMAZING STUFFED GREEN PEPPER SOUP
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
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
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 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 BELL PEPPERS II
You can blanch the peppers ahead of time for 3 min in boiling water and then freeze them for later use.
Provided by Cindy Hartlin
Categories Vegetable
Time 32m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut green pepper in half lengthwise; remove core and seeds.
- Place peppers, hollow-side-up, in a shallow, heat-resistant, non-metallic baking dish.
- In a medium-sized bowl, crumble beef.
- Add rice, salt, pepper, oregano, garlic powder, water, egg and 1/2 cup of tomato sauce. Mix until thoroughly combined.
- Spoon mixture into pepper halves.
- Spoon remaining tomato sauce over peppers.
- Heat, covered loosely with wax paper, 14 minutes in Micro- wave Oven or until meat is cooked and peppers are as tender as desired.
- Allow to stand 4 minutes, covered, before serving.
Nutrition Facts : Calories 316, Fat 14.6, SaturatedFat 6.2, Cholesterol 125.9, Sodium 1008.9, Carbohydrate 21.3, Fiber 3.4, Sugar 2.9, Protein 26.2
STUFFED GREEN PEPPER SOUP
My husband and I first tasted this soup in a restaurant and loved it. I'm diabetic, so I came up with this healthier-but just as tasty-version! Serve it with crusty rolls and a green salad for a hearty meal. -KayLyn VanderVeen, Grand Rapids, Michigan
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 3 cups.
Number Of Ingredients 9
Steps:
- Crumble sausage into a saucepan; cook over medium heat until no longer pink. Drain. Add green pepper, onion and water. Cover and cook for 5 minutes. , Stir in broth; bring to a boil. Reduce heat; cover and simmer until vegetables are tender. Stir in the tomato soup, garlic powder and pepper; cover and simmer for 30 minutes. Add rice; heat through.
Nutrition Facts : Calories 263 calories, Fat 11g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 1162mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges
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