Stuffed Pepper Soup Ii Food

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 PEPPER SOUP II

Steps:

• Saute onion, celery, garlic, and green pepper in oil until just tender. Do not brown. Stir beef into vegetables; cook until beef is browned, about 10 minutes. Stir in rice.
• Add tomatoes, juice, water, parsley, sugar, salt, and pepper to the browned beef mixture. Cover, and simmer 45 minutes or until rice is cooked. Adjust liquid if necessary. Stir in cinnamon. Taste for seasoning. Garnish each serving with a parsley sprig.

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 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 PEPPER SOUP

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!

SLOW-COOKER STUFFED PEPPER SOUP

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.

STUFFED GREEN PEPPER SOUP FOR A CROWD

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.