Homemade Canned Pepper Stuffed Pepper Soup Recipes

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STUFFED PEPPER SOUP I



Stuffed Pepper Soup I image

This soup has the same ingredients that you use to stuff green peppers but the peppers are not actually stuffed.

Provided by Holly

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 10

Number Of Ingredients 10

2 pounds ground beef
1 green bell pepper, chopped
1 (29 ounce) can tomato sauce
1 (29 ounce) can diced tomatoes
2 cubes beef bouillon cube
¼ cup packed brown sugar
2 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon soy sauce
2 cups cooked white rice

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.

Nutrition Facts : Calories 384.3 calories, Carbohydrate 22.2 g, Cholesterol 77.2 mg, Fat 24.4 g, Fiber 2.2 g, Protein 18 g, SaturatedFat 9.9 g, Sodium 1407.5 mg, Sugar 11 g

STUFFED PEPPER SOUP IV



Stuffed Pepper Soup IV image

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

1 pound ground sirloin
1 green bell pepper, chopped
1 cup finely diced onion
1 (29 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 (14 ounce) can chicken broth
¼ teaspoon dried thyme
¼ teaspoon dried sage
salt and pepper to taste
1 cup white rice

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



Stuffed Pepper Soup image

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

Categories     Dinner     Lunch

Time 1h

Yield 8 servings (2 quarts).

Number Of Ingredients 11

2 pounds ground beef
6 cups water
1 can (28 ounces) tomato sauce
1 can (28 ounces) diced tomatoes, undrained
2 cups chopped green peppers
1/4 cup packed brown sugar
2 teaspoons salt
2 teaspoons beef bouillon granules
1 teaspoon pepper
2 cups cooked long grain rice
Chopped fresh parsley, optional

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.

STUFFED PEPPER SOUP



Stuffed Pepper Soup image

This stuffed pepper soup is a comforting soup with all the flavors of baked stuffed peppers, but it's much easier to prepare and there's less mess.

Provided by Diana Rattray

Categories     Lunch     Dinner     Soup

Time 45m

Yield 6

Number Of Ingredients 11

1 1/2 tablespoons extra-virgin olive oil
1 pound lean ground beef
1 small yellow onion
2 to 3 bell peppers
1 (14.5-ounce) can petite diced tomatoes with juice
1 (15-ounce) can tomato sauce
2 cups unsalted beef stock
1 to 2 tablespoons granulated sugar, to taste
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper
1 cup long-grain white rice, or brown rice, cooked

Steps:

  • Serve and enjoy!

Nutrition Facts : Calories 295 kcal, Carbohydrate 20 g, Cholesterol 67 mg, Fiber 3 g, Protein 25 g, SaturatedFat 4 g, Sodium 735 mg, Sugar 9 g, Fat 13 g, ServingSize 6 servings, UnsaturatedFat 0 g

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.

UNSTUFFED PEPPER SOUP



Unstuffed Pepper Soup image

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

1-1/2 pounds ground beef
3 large green peppers, chopped
1 large onion, chopped
2 cans (14-1/2 ounces each) beef broth
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
1 can (28 ounces) crushed tomatoes, undrained
1 can (4 ounces) mushroom stems and pieces, drained
1-1/2 cups cooked rice

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.

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