Stuffed Bell Pepper Soup Recipes

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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 is a great recipe for using up your peppers at the end of the summer.

Provided by Ashley Hume Saar

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

Time 1h40m

Yield 8

Number Of Ingredients 11

1 ½ pounds 90%-lean ground beef
1 large sweet onion, chopped
salt and ground black pepper to taste
4 bell peppers, stemmed and chopped
6 cups chicken stock
2 cups prepared salsa
2 cups tomato sauce
2 cups chopped canned tomatoes
1 cup canned black beans, drained
2 cups cooked rice
2 cups frozen corn

Steps:

  • Heat a Dutch oven over medium-high heat. Cook and stir beef, onion, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add bell peppers; cook and stir until peppers are softened, about 5 minutes.
  • Mix chicken stock, salsa, tomato sauce, canned tomatoes, and black beans into ground beef mixture; bring to a boil. Reduce heat to medium and simmer for 45 minutes. Add rice and corn and simmer for 30 minutes more. Season soup with salt and pepper.

Nutrition Facts : Calories 352.9 calories, Carbohydrate 39.7 g, Cholesterol 52 mg, Fat 13.1 g, Fiber 7.1 g, Protein 22.4 g, SaturatedFat 4.9 g, Sodium 1495.4 mg, Sugar 9.9 g

STUFFED BELL PEPPER SOUP



Stuffed Bell Pepper Soup image

This is a recipe that I've been playing around with for a few months. I had stuffed pepper soup for the first time at a restaurant and was determined to try and copy it. I've made this version several times and think I've finally got it -- 3 people have requested a copy of it and that's usually a pretty good indication that my recipe has "arrived". I hope you will try it.

Provided by Bobbie

Categories     Clear Soup

Time 2h25m

Yield 10 serving(s)

Number Of Ingredients 16

2 lbs lean ground beef, browned
1 large sweet onion, chopped
2 teaspoons minced garlic (from the jar)
2 (15 ounce) cans stewed tomatoes (I used S&W ready cut diced with onion & green bell pepper)
1 (26 ounce) jar spaghetti sauce, I use Prego Traditional
2 1/2 cups cooked long-grain rice
3 large green bell peppers, diced
2 (10 1/2 ounce) cans beef consomme
1 (10 1/2 ounce) can beef broth
2 1/2 tablespoons brown sugar
2 1/2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups V8 vegetable juice, as needed to bring the soup to desired consistency
1 cup sharp cheddar cheese, shredded
additional sharp cheddar cheese (optional)

Steps:

  • Brown the ground beef, onion and garlic in large pot or Dutch Oven.
  • Then add the chopped green bell pepper (I cut it up and place it in my food processor and give it a couple quick rotations - just enough to grind a bit of it, while still leaving some of it in larger pieces).
  • Cook until the pepper is starting to get tender. Add rest of the ingredients, except cheese and rice and bring to a slow boil over low heat, stirring frequently to prevent sticking.
  • Decrease heat to a simmer and cover. Simmer slowly for 30 minutes, stirring often. Add the rice and cook another 15 minutes, stirring and watching carefully. This soup can get pretty thick in a short amount of time.
  • Add 1 cup of the cheese and stir until melted. Sprinkle individual servings with a little bit more of shredded cheddar (either mild or sharp) cheese.
  • Note: I put the stewed tomatoes in my food processor and pulse them for a couple quick rotations before adding them to the soup pot.

Nutrition Facts : Calories 367.4, Fat 14.4, SaturatedFat 6.5, Cholesterol 71.6, Sodium 1253.5, Carbohydrate 33.3, Fiber 3.6, Sugar 14, Protein 26.3

STUFFED BELL PEPPERS SOUP



Stuffed Bell Peppers Soup image

I love stuffed peppers and this is the perfect soup for when I am craving them, but I do not have a lot of time.

Provided by CookingONTheSide

Categories     Peppers

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb ground chuck
1 (16 ounce) can tomato sauce
1 cup uncooked rice
2 -3 medium green bell peppers, sliced into thin strips
1 quart water, plus
2 cups water
2 teaspoons salt
1 teaspoon fresh ground pepper
2 garlic cloves, minced
3 beef bouillon cubes
2 tablespoons olive oil
1 -2 tablespoon brown sugar

Steps:

  • In large pot, heat olive oil and garlic and brown ground chuck thoroughly.
  • Add other ingredients and bring to a boil.
  • Reduce heat, cover and cook for 30 minutes.

Nutrition Facts : Calories 324.6, Fat 11.5, SaturatedFat 3.2, Cholesterol 49.3, Sodium 1545.8, Carbohydrate 36.5, Fiber 2.4, Sugar 6.7, Protein 18.4

CONTEST-WINNING STUFFED PEPPER SOUP



Contest-Winning Stuffed Pepper Soup image

This is an excellent example of how convenience foods can be combined for a tasty entree. Ready in minutes when I get home from work, this soup becomes part of a balanced meal with a tossed salad, rolls or fruit. For a variation, try chicken, turkey or even venison instead of ground beef. -Tracy Thompson, Cranesville, Pennsylvania

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 8 servings (about 2-1/2 quarts).

Number Of Ingredients 7

1 package (8.8 ounces) ready-to-serve long grain and wild rice
1 pound ground beef
2 cups chopped green pepper
1 cup chopped onion
1 jar (26 ounces) chunky tomato pasta sauce
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 can (14 ounces) beef broth

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.

Nutrition Facts : Calories 238 calories, Fat 8g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 917mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 4g fiber), Protein 14g protein.

SLOW-COOKER STUFFED PEPPER SOUP



Slow-Cooker Stuffed Pepper Soup image

If you're a fan of our famous Stuffed Peppers, this hearty stuffed pepper soup is for you! Made with ground beef, green bell peppers, and diced tomatoes, this comforting recipe simmers all day in the slow cooker, so it's ready for dinner when you get home. While this soup is richly flavored and oh-so delicious on its own, a slice of crusty garlic bread would make for an excellent companion.

Provided by By Corey Valley

Categories     Entree

Time 7h15m

Yield 8

Number Of Ingredients 13

2 lb lean (at least 80%) ground beef
2 green bell peppers, diced (about 1 1/2 cups)
1 small onion, diced
3 to 4 cloves garlic, minced
1 can (15 oz) tomato sauce
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 carton (32 oz) Progresso™ beef-flavored broth
1 cup water
2 tablespoons packed brown sugar
2 teaspoons salt
1 teaspoon pepper
4 cups cooked rice
Shredded cheese, if desired

Steps:

  • Spray 6-quart slow cooker with cooking spray. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Place beef in slow cooker.
  • Stir in all remaining ingredients except rice and cheese.
  • Cover; cook on Low heat setting 7 to 8 hours.
  • When about 30 minutes are left in cooking time, gently stir in cooked rice. Cover; cook about 30 minutes longer.
  • Serve soup topped with cheese.

Nutrition Facts : Calories 350, Carbohydrate 35 g, Cholesterol 70 mg, Fiber 2 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1730 mg, Sugar 8 g, TransFat 1/2 g

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