Teresas Stuffed Pepper Soup Food

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STUFFED BELL PEPPER SOUP



Stuffed Bell Pepper Soup image

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

2 tablespoons olive oil
4 medium green bell peppers, diced
1 large yellow onion, diced
Kosher salt and freshly ground black pepper
1 pound ground beef
2 cloves garlic, finely chopped
1 teaspoon fresh thyme leaves, chopped
1 teaspoon dried oregano
4 cups low-sodium beef broth
One 14.5-ounce can diced tomatoes
One 14.5-ounce can crushed tomatoes
3 tablespoons Worcestershire sauce
1 cup cooked white rice
Shredded Cheddar, for serving
Chopped fresh parsley, for serving

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



Stuffed Pepper Soup image

I love stuffed peppers, but don't always have the time to make them. So, you might call this the "Lazy Man's Stuffed Peppers", since it has all the great taste, but is so quick and easy. This is very hearty...great comfort food!!!

Provided by Alan in SW Florida

Categories     White Rice

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs ground beef
1 (1 1/4 ounce) packet dry onion soup mix
1 (28 ounce) can diced tomatoes, undrained
1 (28 ounce) can tomato sauce
2 cups cooked white rice
2 cups chopped green bell peppers (about 2 large peppers)
2 beef bouillon cubes
1/4 cup brown sugar (light or dark, whatever you have on hand)
4 tablespoons cider vinegar
1 teaspoon ground black pepper (or seasoned pepper)
3 cups water (or a little more)

Steps:

  • In a large saucepan, brown beef and drain.
  • Add dry soup mix and stir.
  • Add remaining ingredients and bring to a boil.
  • Reduce heat; cover; and simmer for about 45 minutes or until peppers are tender.

Nutrition Facts : Calories 531.4, Fat 23.6, SaturatedFat 9.1, Cholesterol 103, Sodium 1627.2, Carbohydrate 46, Fiber 5.1, Sugar 19.9, Protein 33.8

STUFFED PEPPERS WITH MRS. KOSTYRA



Stuffed Peppers with Mrs. Kostyra image

Brought to us by Martha's mother, Martha Kostyra, this flavorful recipe makes an ideal holiday side dish or entree. Choose firm, plump peppers with a glossy surface, and avoid blemishes or soft spots. For a bit more bite, substitute green peppers for the yellow.Martha made this recipe on Cooking School episode 306.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 14

1/4 cup pine nuts
4 small tomatoes, cored, seeded, and sliced 1/2 inch thick
Coarse salt and freshly ground pepper
3/4 cup raisins
1/2 cup freshly squeezed orange juice (from about 2 oranges)
6 medium yellow bell peppers, plus 1 yellow pepper, cored, seeded and finely chopped
2 cups water
1 cup white rice
4 tablespoons unsalted butter
1 small white onion, finely chopped
2 medium shallots, finely chopped
3 sprigs fresh thyme, leaves removed and stems reserved
1/4 cup coarsely chopped fresh basil leaves
2 tablespoons coarsely chopped fresh chervil, plus 3 sprigs

Steps:

  • Preheat oven to 350 degrees. Spread pine nuts in single layer on a small baking sheet. Bake until golden and aromatic, 8 to 12 minutes. Shake the pan halfway through baking to make sure nuts toast evenly.
  • Line a baking pan that's just large enough to hold the peppers with the tomato slices. Season with salt and pepper.
  • Combine raisins and orange juice in a small bowl. Let stand until raisins are plumped, about 15 minutes.
  • Using a sharp knife, cut around the stems of six of the peppers. Core and seed the peppers, reserving the stems. Set aside.
  • Bring 2 cups water to a boil in a small saucepan. Add the rice, and simmer, covered, until rice is just a little undercooked, about 15 minutes.
  • Melt the butter in a medium saucepan over medium heat. Add the onion and shallots, and cook until translucent, about 4 minutes. Season with salt and pepper. Stir in the finely chopped pepper and the plumped raisins. Cook for 2 minutes, stirring occasionally. Add the thyme leaves, basil, chervil, and pine nuts, stirring to combine. Stir in the cooked rice.
  • Fill each pepper with one sixth of the rice mixture. Place reserved pepper stems on top of each pepper. Top the tomatoes with the reserved thyme stems. Fit the peppers into the baking dish, and place the chervil sprigs between them. Cover with parchment paper-lined aluminum foil, and bake for 50 minutes. Uncover, and continue to bake until peppers are tender and rice is heated through, about 10 minutes.

STUFFED PEPPER SOUP



Stuffed Pepper Soup image

From TOH simple & delicious. Slightly different from the rest, this one makes good use of ready-to-serve long grain & wild rice and is ready-to-eat in 30 minutes. Recipe originally from Tracy Thompson of Pennsylvania.

Provided by Julie Bs Hive

Categories     Peppers

Time 30m

Yield 2 quarts, 6-8 serving(s)

Number Of Ingredients 7

1 (8 7/8 ounce) envelope ready-to-serve long grain and wild rice blend
1 lb ground beef
2 cups frozen chopped green peppers, thawed
1 cup chopped onion
1 (26 ounce) jar chunky tomato pasta sauce
1 (14 ounce) can Italian-style diced tomatoes, undrained
1 (14 ounce) can beef broth

Steps:

  • Prepare rice according to package directions.
  • In a large saucepan, cook the beef, green peppers and onions until meat iss no longer pink. Drain off excess fat. Add pasta sauce to the meat mixture. Add the tomatoes, the broth, and the prepared rice. Heat through.

Nutrition Facts : Calories 199, Fat 11.7, SaturatedFat 4.6, Cholesterol 51.4, Sodium 305.1, Carbohydrate 7.5, Fiber 2, Sugar 3.9, Protein 16

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