Stuffed 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 PEPPER SOUP

Steps:

• Serve and enjoy!

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 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!

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:

• 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.

CONTEST-WINNING STUFFED PEPPER SOUP

Steps:

• Prepare rice according to package directions. Meanwhile, in a large saucepan, cook the beef, green peppers and onion until meat is no longer pink; drain. Stir in the pasta sauce, tomatoes, broth and prepared rice; heat through.

KETO STUFFED PEPPER SOUP

Steps:

• In a large pot, heat 1 TBS of olive oil.
• When olive oil is hot, add chopped onion and stir until onion is golden brown and caramelized.
• When onion is caramelized, add ground beef and stir occasionally until it's brown and caramelized.
• Add chopped pepper and minced garlic, stir for few minutes until garlic release all the oils, smell and flavor.
• Add crushed tomato, broth and water, salt, pepper and spices (everything except fresh parsley).
• Stir and bring it to boil. When starts boiling, cook covered for 20 minutes on medium heat.
• After 20 minutes try and add more salt if needed, cook uncovered for 5 to 10 minutes more and add chopped fresh parsley.
• Serve hot with some freshly chopped parsley and chopped spring onion on top and a spoon of sour cream or shredded cheddar cheese.
• 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.

STUFFED PEPPER SOUP

Steps:

• Note: The rice is cooked separately in this recipe to ensure that it doesn't soak up too much broth in the soup. This allows leftover soup and rice to be stored separately as well, as the rice continues to soak up broth during storage. This soup freezes very well, the rice can also be frozen in a separate storage container.

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 I

Steps:

• In a Dutch oven brown beef over medium high heat. Drain off any fat.
• Add the peppers to the browned meat and saute for 3 minutes.
• Stir in the tomato sauce, diced tomatoes with juice, bouillon cubes, brown sugar, salt, pepper and soy sauce. Reduce heat to low, cover and simmer for 30 to 45 minutes. Stir in rice and heat through.