UNSTUFFED PEPPER SOUP
One of my sisters gave me the recipe for this quick-and-easy soup that tastes just like stuffed green peppers. The thick hearty mixture is chock-full of good stuff. Plus, the aroma while it's cooking is wonderful. -Evelyn Kara, Brownsville, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a Dutch oven or large saucepan, cook the beef, green peppers and onion over medium heat until meat is no longer pink; drain. Stir in the broth, soup, tomatoes and mushrooms. Bring to a boil. Reduce heat; cover and simmer for at least 30 minutes, stirring occasionally. Add rice and heat through.
Nutrition Facts : Calories 234 calories, Fat 9g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 503mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 3g fiber), Protein 17g protein.
UNSTUFFED PEPPER SOUP
Make and share this Unstuffed Pepper Soup recipe from Food.com.
Provided by bigwolverine
Categories Stocks
Time 40m
Yield 10 16oz bowls of soup, 10 serving(s)
Number Of Ingredients 8
Steps:
- In a dutch oven or large saucepan, cook beef, peppers, and onions over medium heat until meat is no longer pink; drain.
- Stir in the broth, soup, tomatoes, and mushrooms.
- Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes, stirring occasionally.
- Add the rice, heat through and serve.
Nutrition Facts : Calories 239.3, Fat 7.7, SaturatedFat 3, Cholesterol 44.2, Sodium 666.8, Carbohydrate 25.4, Fiber 3.5, Sugar 6.6, Protein 18.3
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
UNSTUFFED BELL PEPPER SOUP
Make and share this Unstuffed Bell Pepper Soup recipe from Food.com.
Provided by Puppies777
Categories Peppers
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 18
Steps:
- In an 8 qt stockpot, brown ground beef until no longer pink.
- Add the green peppers, onion and garlic. Sauté for 2 - 3 minutes. Add the tomato sauce, tomatoes, beef broth, consomme, water and the Worcestershire sauce; stir. Add the rice, salt, pepper, garlic powder, onion powder, and Italian seasoning; stir till combined.
- Simmer with cover ajar for 20 - 30 minutes to blend flavors and heat through (if needed add the beef bouillon powder).
- Serve with garlic bread topped with mozzarella cheese.
- For Lower Fat: Reduce ground beef to 1 lb (93% lean); omit beef consomme and replace with non-fat beef broth.
UNSTUFFED PEPPER SOUP
Quick and easy soup that tastes just like stuffed green peppers.
Provided by bigwolverine
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Heat a large pot over medium-high heat. Cook and stir beef, bell peppers, and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Pour broth and tomato soup into the pot; add crushed tomatoes and mushroom pieces. Bring the soup to a boil, reduce heat to medium-low, cover the pot, and simmer the soup, stirring occasionally, until the vegetables are tender, 30 to 40 minutes.
- Stir rice into the soup, breaking clumps into individual grains; cook until the rice is hot, about 5 minutes.
Nutrition Facts : Calories 265.9 calories, Carbohydrate 33.1 g, Cholesterol 37.1 mg, Fat 8.2 g, Fiber 2.9 g, Protein 15.7 g, SaturatedFat 3 g, Sodium 642.6 mg, Sugar 5 g
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 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.
KITTENCAL'S UNSTUFFED PEPPER SOUP
This also works well using half each ground beef and spicy bulk pork sausage meat, make certain to brown the meat well to increase the flavor, this soup tastes even better the following day so you may want to make it up to a few days ahead and refrigerate just warm on top of the stove before serving, it also freezes very well, the taco seasoning is only optional I also like to add in a minced jalapeno pepper when browning the meat-- see my recipe#80434
Provided by Kittencalrecipezazz
Categories Rice
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In a Dutch oven or or large pot cook the ground beef with onions and bell peppers over medium-high heat until the meat is no longer pink; drain the fat.
- Add in garlic and chili flakes; continue to cook over medium-high heat until the meat is browned (this may take about 15 minutes or more to brown the meat).
- Mix in the taco seasoning (if using) cook stirring for 2 minutes.
- Stir in beef broth, 2 cans tomato soup, crushed tomatoes and drained mushrooms; bring to a boil stirring.
- Reduce heat to low and simmer partially covered for about 50-60 minutes, seasoning with salt and pepper about halfway through cooking.
- At the end of cooking add in the rice and heat through.
- Ladle into bowls then sprinkle cheddar cheese on top.
UNSTUFFED PEPPERS
If you like stuffed peppers, you'll love this speedy version. It offers all the comforting flavor of the original, but takes just half an hour. Instead of cooking the instant rice, you can use 2 cups leftover cooked rice if you have it on hand. -Beth Dewyer, Du Bois, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Cook rice according to package directions. , Meanwhile, in a large cast-iron or other ovenproof skillet, cook beef, green peppers and onion over medium-high heat until meat is no longer pink; drain. Stir in rice, marinara sauce and seasoning blend. Stir in cheese. , Toss bread crumbs and oil; sprinkle over the top. Bake until heated through and topping is golden brown, 8-10 minutes.
Nutrition Facts : Calories 343 calories, Fat 12g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 469mg sodium, Carbohydrate 38g carbohydrate (12g sugars, Fiber 3g fiber), Protein 20g protein.
UNSTUFFED BELL PEPPERS
A classic family favorite deconstructed. My kids love stuffed green peppers, but don't like to eat the whole peppers, so I came up with this to make it more appealing to my picky eaters.
Provided by Paul E Hamilton
Categories Main Dish Recipes Casserole Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat a large skillet over medium-high heat. Break ground beef into pieces and add to skillet; cook and stir until about half of the beef is browned, 3 to 5 minutes. Stir red bell pepper, orange bell pepper, and green bell pepper into the beef; continue to cook and stir until the beef is entirely browned, about 5 minutes more. Drain and discard grease.
- Mix tomato sauce and brown sugar together in a bowl; pour over the beef mixture. Stir rice into the beef mixture and stir; transfer to a 9x13-inch baking dish. Sprinkle Cheddar cheese over the mixture.
- Bake in preheated oven until the cheese is bubbling, about 30 minutes. Cool dish 5 minutes before serving.
Nutrition Facts : Calories 496.5 calories, Carbohydrate 48.5 g, Cholesterol 87 mg, Fat 22.1 g, Fiber 2.4 g, Protein 25.9 g, SaturatedFat 11.7 g, Sodium 713.9 mg, Sugar 23 g
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