TRI-COLOR STUFFED PEPPERS
Provided by Food Network
Time 1h10m
Yield 6 servings
Number Of Ingredients 7
Steps:
- HEAT oven to 400 degrees F. Mix crumbles, corn and salsa in large nonstick skillet. Cook on medium 5 min. or until heated through, stirring frequently. Remove from heat. Stir in rice and 1/2 cup cheese.
- SPOON into pepper halves; place in 13x9-inch baking dish. Pour water into bottom of dish; cover with foil.
- BAKE 30 min.; sprinkle with remaining cheese. Bake, uncovered, 10 min. or until cheese is melted.
- TACO BELL(R) and HOME ORIGINALS(R) are trademarks owned and licensed by Taco Bell Corp
TRI-COLOUR SWEET PEPPER SOUP
I have been making this sweet pepper soup for over 20 years. There are two different versions that we enjoy: the recipe, as posted, with NO sour cream or tomatoes. The other version has added Dijon mustard, sour cream and a 14.5 ounce can of diced tomatoes. It is a delightfully different soup that I used as the base for my Tri-Colour Stuffed Pepper Soup. But, this soup is so good, it can stand alone, just as it is. For quantities to change out the soup, see the NOTE at the top of the directions.
Provided by The_Swedish_Chef
Categories Peppers
Time 1h
Yield 8-10 cups
Number Of Ingredients 7
Steps:
- NOTE: Directions are for the original Sweet Pepper Soup. Sometimes, however, I like to "mix things up". For my second version, I reduce the chicken broth to 4 cups, add 1 (14 1/2 ounce) can diced tomatoes (I use Del Monte Petite Diced Tomatoes), 1-2 teaspoons of Dijon Mustard, and 1 cup of sour cream. It is a thicker, heartier soup that is equally enjoyable, just different.
- Melt one tablespoon of the butter over medium heat in a large Dutch Oven.
- Sweat the onions for 5 minutes until translucent and slightly yellow. I keep them covered during this process. If necessary, add additional tablespoon of butter so the onions do not burn.
- Add the three different coloured peppers, stirring well, to mix the soft onions and butter with the peppers. Set timer for 15 minutes; every 5 minutes, stir the peppers and onions and "taste test" the peppers to YOUR degree of doneness. We really enjoy a very soft pepper so it takes the full 15 minutes to achieve that texture.
- Add the six cups of chicken broth and the teaspoon of paprika and stir well, until combined. ( if using the can of diced tomatoes, use FOUR cups of chicken broth and the can of diced tomatoes).
- Bring the soup to a boil, reduce down to a simmer and cover. Every 5 minutes, gently stir the soup. Simmer for 30 minutes.
- If you choose to make this a richer soup, use an immersion stick blender to blend up the soup until it is coloured flecks of the peppers. Add the sour cream and Dijon mustard, stir well until heated. DO NOT BOIL!
- Serve immediately.
Nutrition Facts : Calories 123, Fat 5.3, SaturatedFat 2.5, Cholesterol 13, Sodium 260.7, Carbohydrate 14, Fiber 1.8, Sugar 5.4, Protein 5.8
TRI-COLOR VEGETARIAN-STUFFED PEPPERS
Get colorful with our Tri-Color Vegetarian Stuffed Peppers! This Healthy Living vegetarian stuffed peppers dish features BOCA crumbles and salsa, which offer a one-two punch of tantalizing flavor and texture!
Provided by My Food and Family
Categories Thanksgiving Recipes
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Cook ground crumbles, corn and salsa in large nonstick skillet on medium heat 5 min. or until heated through, stirring frequently. Remove from heat. Stir in rice and 1/2 cup cheese; spoon into pepper halves.
- Place in 13x9-inch baking dish. Pour water into bottom of dish; cover.
- Bake 30 min. or until peppers are tender and filling is done (160ºF). Sprinkle with remaining cheese; bake, uncovered, 10 min. or until melted.
Nutrition Facts : Calories 250, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 17 g
RAINBOW ROASTED PEPPER SOUP
One afternoon I threw this soup together. It is simple, pretty, light and flavorful. Try making homemade vegetable broth, it tastes the best in this recipe. If you do not have time it also tastes good with store bought.
Provided by Leslie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C) , halve all peppers (remove seeds) and peel garlic.
- Place halved peppers, cut side up in shallow baking dish. Place one garlic clove in each half and squeeze lemon juice generously over peppers. Roast for 1 hour.
- Meanwhile pour vegetable broth into a 2 quart sauce pan and add fennel seeds. Bring to boil, cover and simmer.
- When peppers are done, remove from oven and set aside to cool. When cool enough to touch peel skin from peppers.
- Strain fennel seeds from broth and return to a boil. Add thyme and simmer 15 minutes, reducing amount of broth.
- Slice a 1 inch section from each color of pepper and cut into pieces. Set aside for later garnishing.
- In a blender, place remaining peppers, garlic and a 1/2 cup broth on blend just long enough to shred the peppers, but not puree them. You want to see the different colors. Pour the blended peppers into the broth and stir well. Add garlic salt and black pepper to taste, then add garnishing pepper pieces and enjoy. Do not boil or cook any longer as the colors will fade.
Nutrition Facts : Calories 157.1 calories, Carbohydrate 33.8 g, Fat 1.8 g, Fiber 7.7 g, Protein 5.9 g, SaturatedFat 0.1 g, Sodium 928.9 mg, Sugar 13.7 g
PAN FRIED MEATLOAF IN TRICOLOR PEPPERS
Provided by Sunny Anderson
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F.
- Remove core and seeds from peppers. Slice into 1 inch rings and place on nonstick baking sheet. You should get about 3 rings per pepper. In a large bowl mix together beef, turkey, bread, 1/2 cup of the tomatoes, garlic, egg, onion, chopped sage, Worcestershire sauce, hot sauce, and season with salt and pepper. Press meatloaf mixture evenly into pepper rings. In a skillet over medium-high heat, add oil. Saute meatloaf rings on both sides until golden brown, about 5 minutes per side. Add remaining tomatoes to skillet and bake until cooked through, 20 to 25 minutes. Meanwhile, in a small saucepan, heat 1-inch vegetable oil until a deep-fry thermometer reaches 325 degrees F. Drop sage leaves into oil and fry until golden, 1 to 2 minutes. Garnish meatloaf rings with fried sage leaves.
TRI-COLOUR STUFFED PEPPER SOUP
Take two frustrating attempts to make a different stuffed green pepper soup and a wonderful blizzardy day and you end up with a soup that mirrors a stuffed green pepper, exactly! There's nothing like dogged determination and lots of time to get something right. I wanted a rich sweet pepper soup that had the delicate flavour of tomatoes and the ability to bite into a meat/rice mixture, just like a real stuffed pepper. This recipe is two parts: first, the Porcupine Meatballs, which can be made a day or two ahead. Then, the Tri-Colour Pepper Soup, which is a stand alone soup that I've been making, and enjoying, for years. If you enjoy a lot of meat, you might want to double the meatball recipe; for our tastes, this is perfect, with 4-5 meatballs served in each bowl. The taste of this soup is quintessential 1950's style Stuffed Green Peppers. If you can tolerate more heat, then jazz it up to your hearts content! This way, you won't find the recipe "too bland", which is how we like it---pure comfort food straight from Leave It To Beaver. Enjoy the meatballs or enjoy the pepper soup, or, enjoy them blended together for the best of all worlds with this stuffed pepper soup! Using the three colours of peppers just adds some fun and depth to it.
Provided by The_Swedish_Chef
Categories Peppers
Time 1h30m
Yield 8-10 cups
Number Of Ingredients 19
Steps:
- Directions for Porcupine Meatballs:.
- Combine ground beef, rice, egg, parsley, onions, salt, pepper, 1 teaspoon of Worcestershire Sauce , and 1/4 cup of the tomato soup. Stir well to combine.
- Lay out waxed paper or a platter to place the meat balls onto.
- Using a tablespoon cookie scoop, scoop up a measure of the meat mixture and just lay out on the waxed paper. You will form them into perfect meat ball when you are done scooping them up. I get 30-31 meat balls from this recipe. When you are done scooping up the meatball mixture, form them into round balls.
- Heat the tablespoon of butter in a large Texas skillet. Place meatballs in the fry pan and allow the bottoms to brown slightly before turning. I've found that a coffee scoop makes the perfect tool to turn the meatballs without them breaking into pieces. This will take about 5 minutes to slightly brown the sides.
- While meatballs are browning, mix the rest of the tomato soup, water, and 1 teaspoon of Worcestershire sauce in a small bowl and pour over meatballs.
- Bring the tomato sauce to a boil in the skillet.
- Reduce the heat, cover, and simmer 40 mintes or until meatballs are cooked and rice is soft, turning them every 5 minutes. This makes sure that all the rice has contact with the liquid so it plumps up.
- When meatballs and sauce are done, take skillet off the heat and set aside. While you are preparing the Tri-Colour Pepper Soup, the meatballs will "set up" so they don't break up in the soup.
- Directions for Tri-Colour Pepper Soup:.
- Melt one tablespoon of the butter over medium heat in a large Dutch Oven. Sweat the onions for 5 minutes until translucent and slightly yellow. I keep them covered during this process. If necessary, add additional tablespoon of butter so the onions do not burn.
- Add the three different coloured peppers, stirring well, to mix the soft onions and butter with the peppers. Set timer for 15 minutes; every 5 minutes, stir the peppers and onions and "taste test" the peppers to YOUR degree of doneness. We really enjoy a very soft pepper so it takes the full 15 minutes to achieve that texture.
- Add the four cups of chicken broth, the can of diced tomatoes, and the teaspoon of paprika and stir well, until combined. Empty the entire skillet of reserved meatballs and the sauce they cooked in to the Dutch Oven, stirring gently so the meatballs don't break up.
- Bring the soup to a boil, reduce down to a simmer and cover. Every 5 minutes, gently stir the soup. Simmer for 30 minutes.
- Serve immediately.
TRI-COLOR STUFFED PEPPERS
This recipe is orginally from Kraft. I have changed some of the ingredients and also added some to make it my version. All veggie and spice amounts can be taylored to your liking! Orginally recipe made with: -Chi-Chi's Salsa -Bird's Eye Steam Fresh Brown Rice & Corn -1/2 Jimmy Dean Org Sausage Roll
Provided by Marina Moore
Time 1h
Number Of Ingredients 14
Steps:
- 1. BOCA version - Measure 2 cups of BOCA crumbles in medium size canola/oil sprayed skillet, heat as directed. Watch closely. Doesnt take the full 12 min it says. Sausage Version- Cut off 1/2 JD sausage roll into skillet. Break up into as small of pieces as you can while browning meat.
- 2. Dash parsley, organo, and garlic power, mix and set to and set aside.
- 3. Set oven to 400 If using a boil-in-bag rice. Put in microwave for 10 minutes while cleaning peppers and getting ingredients out. Corn in micro is next (if you use that kind) Clean peppers inside and out. Slice peppers long, top to bottom (not the traditional, top off way). Your eating all of it! Don't forget the outside! Dampen off peppers with paper towl and set aside. I find yellow, red, and orange to be delish and I'm finding out much healthier than the norm!!!
- 4. Back to the BOCA or sausage. Put into larger skillet, sauce pan or bowl, no further heat is necessary but you can keep it on low if you want.
- 5. Add cooked corn, salsa, rice, and red onion to BOCA or sausage. Stir in 1/2 cheese. Save rest for topping, once assembled.
- 6. Pack peppers each with filling and set into glass 9x13 oven safe baking dish or other ceramic oven safe dish with 1/2c water in bottom. If using multiple or smaller dishes, each has 1/2 cup water. Sprinkle remaining cheese over each pepper.
- 7. Cover all dishes with foil (dull side closest to food) and Bake for 30 minutes!
- 8. Eat any left over filling!
ROASTED RED PEPPER SOUP
Really tasty soup. Delicious and warming on a cold autumn day.
Provided by daisydoo40
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Remove the seeds from the peppers and cut into quarters. Place them on a baking tray and and lightly brush with olive oil. Season with salt and pepper and place them into the oven for 6-8mins at 180C, until the skins just start to look charred.
- Place the water and stock cube in a saucepan. Add the chopped carrots, celery, onion and garlic. Bring to the boil and cook for 5 mins. Turn down the heat to a gentle simmer for 15 to 20 minutes until the chopped vegetables become tender.
- Remove the peppers from the oven and when cool enough to handle, put them into a sealed plastic bag and let them cool. Once they have cooled, remove from the bag and peel off the charred skin. Chop the flesh into small pieces and add to the saucepan along with the tinned tomatoes.
- Simmer for a further 10 minutes. Remove from the heat and and add the fresh basil. Whizz everything together with a hand held blender, taste and check for seasoning.
- Serve with a drizzle of olive oil or splash of cream.
More about "tri colour stuffed pepper soup food"
ROASTED TRI-COLOURED BELL PEPPER SOUP - MY VEG FARE
From myvegfare.com
Cuisine FusionCategory AppetizerServings 4Total Time 45 mins
- On a stove top place a metallic frame and place all the veggies said above to roast turning them now and then which helps in charring them Or you can place these on a baking sheet and cut the peppers and place the cut side down in between place the garlic cloves and onion and tomatoes in a preheated oven gas mark 5 or 6 for 20 to 25 minutes until they are charred.
- Remove them from the oven or from the stove top once they are cool remove the charred skin from the peppers and tomatoes, I don’t throw them away but keep it and use it in my curries. Gives a smoky flavour to my dish. Remove the skin from onions and garlic as well and keep aside.
- In a skillet add a tsp of olive oil once it is warm enough add cloves, pepper corns, Bay leaves and cumin roast them to this add skinned bell peppers, onions, tomatoes and garlic and sauté for a one or two minutes.
- Meanwhile take 500ml of vegetable stock in a pot and allow it to boil with the bay leaves removed from the sautéed veggies above.
TRI-COLOUR SWEET PEPPER SOUP RECIPE AND NUTRITION - EAT ...
From eatthismuch.com
Servings 4Total Time 1 hr
10 BEST TRI COLOR PEPPERS RECIPES - YUMMLY
From yummly.com
STUFFED PEPPER SOUP {SO EASY!!!} - IFOODREAL.COM
From ifoodreal.com
TRI-COLOR STUFFED PEPPERS ON BAKESPACE.COM
From bakespace.com
FRESH AND DELICIOUS STUFFED PEPPER SOUP - HOSTESS AT HEART
From hostessatheart.com
5/5 (1)Total Time 55 minsCategory Main Dish, SoupCalories 604 per serving
- In a large pot heat 1 tablespoon olive oil. Once hot, add beef and sausage. Cook until browned. Remove to a paper towel-lined plate.
- Add remaining tablespoon olive oil and add onions and green pepper. Cook for 5 minutes. Add garlic, basil, and oregano. Cook for 30 seconds. Pour in diced tomatoes, tomato sauce, beef broth, and browned meat. Bring to a light boil. Reduce heat and allow to simmer at least 30 minutes.
- If you plan on having leftovers, don't add the rice to the pot of soup. Just add it to each individual bowl.
30 MINUTE STUFFED PEPPER SOUP - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
Cuisine AmericanTotal Time 30 minsCategory Soups & StewsCalories 448 per serving
TRICOLOR STUFFED PEPPERS WITH SAUSAGE - COOKSTR.COM
From cookstr.com
Category MeatEstimated Reading Time 1 min
STUFFED TRI COLORED PEPPER SOUP RECIPE BY ... - COOKEATSHARE
From cookeatshare.com
5/5 (1)Total Time 50 minsCategory Quick And EasyCalories 324 per serving
TRI-COLOR QUINOA STUFFED SQUASH - LUNDBERG FAMILY FARMS
From lundberg.com
Calories 390
STUFFED PEPPER SOUP - AN AFFAIR FROM THE HEART
From anaffairfromtheheart.com
5/5 (1)Total Time 1 hr 10 minsCategory Soup/BeefCalories 562 per serving
TRI COLOUR STUFFED PEPPER SOUP RECIPES
From tfrecipes.com
TRI-COLOUR SWEET PEPPER SOUP RECIPE - FOOD.COM
From in.pinterest.com
TRI-COLOR STUFFED PEPPERS RECIPE
From crecipe.com
12 COLOURED BELL PEPPERS IDEAS | STUFFED PEPPERS, INDIAN ...
From in.pinterest.com
TRI-COLOUR SWEET PEPPER SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
TRI-COLOUR STUFFED PEPPER SOUP RECIPE - FOOD.COM | …
From pinterest.com
TRI-COLOUR SWEET PEPPER SOUP RECIPE - FOOD.COM | RECIPE ...
From pinterest.co.uk
STUFFED BELL PEPPER SOUP? - REDDIT.COM
From reddit.com
RECIPES FOR TRI-COLOR STUFFED PEPPERS WITH GROCERY LISTS ...
From saymmm.com
SWEET PEPPER SOUP RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
TRI COLOR STUFFED PEPPERS RECIPES
From tfrecipes.com
STUFFED SWEET TWISTER PEPPERS RECIPE
From osezlemlm.com
TRI COLOR STUFFED PEPPERS RECIPE
From crecipe.com
RECIPE TRI-COLOUR STUFFED PEPPER SOUP - YOUTUBE
From youtube.com
TRI-COLOUR STUFFED PEPPER SOUP (KITCHENPC)
From kitchenpc.com
TRI-COLOUR SWEET PEPPER SOUP RECIPE - FOOD.COM | RECIPE ...
From pinterest.ca
TRI-COLOUR SWEET PEPPER SOUP RECIPE - FOOD.COM | RECIPE ...
From pinterest.com
STUFFED PEPPER SOUP {SO EASY!!!} - FOOD RECIPES
From recipes.studio
TRI-COLOUR SWEET PEPPER SOUP | STUFFED PEPPER SOUP ...
From pinterest.ca
TRI-COLOR STUFFED PEPPERS RECIPE - FOOD NEWS
From foodnewsnews.com
STUFFED PEPPER STOUP RECIPE - RACHAEL RAY
From rachaelray.com
TRI-COLOR STUFFED PEPPERS | JUST A PINCH RECIPES
From justapinch.com
TRI COLOR PEPPERS - COOKEATSHARE
From cookeatshare.com
TRI-COLOUR SWEET PEPPER SOUP RECIPE - FOOD.COM | RECIPE ...
From pinterest.co.uk
"BLAST OF COLOR MEXICAN STUFFED BELL PEPPERS" - RECIPES ON ...
From spoonacular.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love