STUFFED GREEN PEPPER SOUP
My husband and I first tasted this soup in a restaurant and loved it. I'm diabetic, so I came up with this healthier-but just as tasty-version! Serve it with crusty rolls and a green salad for a hearty meal. -KayLyn VanderVeen, Grand Rapids, Michigan
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 3 cups.
Number Of Ingredients 9
Steps:
- Crumble sausage into a saucepan; cook over medium heat until no longer pink. Drain. Add green pepper, onion and water. Cover and cook for 5 minutes. , Stir in broth; bring to a boil. Reduce heat; cover and simmer until vegetables are tender. Stir in the tomato soup, garlic powder and pepper; cover and simmer for 30 minutes. Add rice; heat through.
Nutrition Facts : Calories 263 calories, Fat 11g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 1162mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges
STUFFED GREEN PEPPERS I
Here's a delicious stuffed pepper recipe that's easy to make. Each green bell pepper contains ground beef, onion, tomatoes, rice and cheese, and is cooked in tomato soup.
Provided by Suzanne M. Munson
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
- In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
- Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
- Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.
Nutrition Facts : Calories 462.8 calories, Carbohydrate 35.5 g, Cholesterol 88.6 mg, Fat 24.3 g, Fiber 3.5 g, Protein 27.2 g, SaturatedFat 12.5 g, Sodium 970.6 mg, Sugar 12.2 g
KIMMIE'S AMAZING STUFFED GREEN PEPPER SOUP
A super-delicious stuffed green pepper soup that is simple to make. The aroma while it's cooking is amazing, and the taste is to die for! Be sure to add the chopped bell peppers at the end, so they won't end up too mushy. I love stuffed green peppers, and when the flavors are condensed into an easy-to-prepare soup, it makes for a family favorite. It's great topped with shredded medium Cheddar cheese and a side of garlic bread!
Provided by SueHoo
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 1h45m
Yield 8
Number Of Ingredients 10
Steps:
- Combine beef, onion, and garlic in a large pot over medium heat. Cook until browned, 5 to 10 minutes. Drain and discard excess grease.
- Pour beef broth into the pot. Add tomatoes with their juice, brown rice, salt, pepper, and paprika. Bring to a boil, cover, and simmer for 1 hour. Add green bell peppers; cook, uncovered, until soft, about 30 minutes.
Nutrition Facts : Calories 261.9 calories, Carbohydrate 20.2 g, Cholesterol 51.7 mg, Fat 10.9 g, Fiber 3.1 g, Protein 19.1 g, SaturatedFat 4.2 g, Sodium 1094.1 mg, Sugar 4.8 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.
STUFFED GREEN PEPPER SOUP (OAMC)
Great tasting soup! All the flavor of stuffed green peppers without a lot of fuss. Can also add 2 Tbsp. brown sugar if you like it sweeter. We don't like it sweet so I left that out. This is a great OAMC recipe but it never lasts long enough to have any to freeze!
Provided by KDLUVVIES
Categories Peppers
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine all of the above ingredients *except the rice* and simmer for two hours.
- Add rice and heat through to serve.
- To freeze: Cool the liquid mixture without the cooked rice. Freeze the soup mixture in one container and the cooked rice in another. To serve, thaw and combine the two, reheat and serve.
Nutrition Facts : Calories 737.5, Fat 30.3, SaturatedFat 10.4, Cholesterol 119.1, Sodium 4257.3, Carbohydrate 72.3, Fiber 6.5, Sugar 31, Protein 47.8
STUFFED GREEN BELL PEPPERS (OAMC)
Yummy stuffed green peppers with extra rice stuffing on the side. Great simple dish that is easy to make, and easy to freeze. For meat & cheese lovers you can easily double the ground beef and cheddar.
Provided by Kymy8319
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cut off the tops of the peppers and remove the core and seeds. Remove the stem from the tops -- dice up the tops; set aside.
- Boil the green peppers completely submerged for about 5 minutes. Set aside to cool.
- Fry ground beef until done -- add diced green peppers and cook until the darken; then drain any grease.
- Add tomato sauce, spaghetti sauce & water, turn stove to low and let simmer for a minimum of 20 minutes. Simmering longer won't hurt it!
- Turn off heat and add instant white rice and stir til all rice is saturated. Cover and let sit for 5 minutes.
- Remove lid and slowly stir in cheddar (I often add extra cheese).
- In a pan or casserole dish stuff the pre-cooked peppers. Put extra rice stuffing in the pan next to the stuffed peppers.
- For 1/2 the servings simply freeze the other half. If you are making this for OAMC then you freeze it at this point.
- Bake in oven at 350°F for 20 minutes then serve! To heat frozen meal simply heat at 350°F for 20 minutes or until heated through out.
Nutrition Facts : Calories 639.4, Fat 26.5, SaturatedFat 13.1, Cholesterol 92.5, Sodium 1287.5, Carbohydrate 68.8, Fiber 7, Sugar 15.8, Protein 31.5
STUFFED BELL PEPPER SOUP
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
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.
SIMPLE STUFFED GREEN PEPPERS
We always have a lot of extra peppers in the garden. So I prepare a bunch of these stuffed peppers, then freeze them for baking later. That way, we can enjoy them year-round. They're always a treat, no matter how often I serve them!
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In boiling salted water, cook peppers for 3-5 minutes. Remove and set aside. In a skillet, cook beef, onion and is tender. Drain any fat. Add seasonings and soup; simmer, uncovered, for 10 minutes. Stir in cheese; cook and stir until melted. Stir in rice. Fill peppers; place in a shallow baking dish. Bake at 350° for 20 minutes.
Nutrition Facts :
STUFFED GREEN BELL PEPPERS OAMC
Yummy, easy and satisfiying Stuffed green pepper recipe. We like to serve these with mashed potatoes or pasta
Provided by couponmommy123
Categories Meat
Time 1h25m
Yield 6 green peppers, 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Cut off the tops of the peppers and remove the core and seeds. Remove the stem from the tops -- dice up the tops; set aside.
- Boil the green peppers completely submerged for about 5 minutes. Set aside to cool.
- Fry ground beef until done -- add diced green peppers and cook until the darken; then drain any grease.
- Add spaghetti sauce, red pepper flakes & worsteshire to meat mixture, turn stove to low and let simmer for 10 minutes.
- Turn off heat and add instant white rice and stir til all rice is saturated. Cover and let sit for 5 minutes.
- In a casserole dish stuff the pre-cooked peppers. Put extra rice stuffing in the pan next to the stuffed peppers.
- add 1/2 c of water to the bottom of the casserole dish.
- Bake in oven COVERED with foil at 350°F for 40 minutes then serve!
- To heat frozen meal simply heat at 350°F for 30 minutes or until heated through out.
Nutrition Facts : Calories 761.5, Fat 35.1, SaturatedFat 11.6, Cholesterol 115.7, Sodium 1081.1, Carbohydrate 74, Fiber 11.3, Sugar 24.3, Protein 42.8
STUFFED BELL PEPPER SOUP
They serve this in the cafeteria at work and it is the most requested. It is a very hearty and yet low-calorie meal. This recipe makes 8 cups so is great for OAMC, make ahead of time and serve over fresh rice. 1 cup of soup is about 150 calories and 1 cup of rice is approx 200 depending on the type. We usually use a wild rice blend.
Provided by MommyMakes
Categories One Dish Meal
Time 50m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 10
Steps:
- Brown ground beef until fully cooked.
- Drain fat from beef and set aside, do not discard the fat.
- Saute the vegetables in the same pan.
- Add water or broth, beef base, ground beef and rendered fat, let simmer for at least 15 minutes. Salt and pepper to taste.
- The longer this soup simmers the better the flavor. Stir in desired amount of rice.
- For OAMC cooking divide soup into 2 cup containers and freeze without adding the rice. When ready to serve thaw and heat soup and serve with fresh rice. (You can probably freeze this with the rice in it just fine we just usually prefer to make the rice fresh.).
Nutrition Facts : Calories 149, Fat 8.7, SaturatedFat 3.4, Cholesterol 38.6, Sodium 56.4, Carbohydrate 6, Fiber 1.9, Sugar 3.3, Protein 11.7
STUFFED PEPPER SOUP
This stuffed pepper soup is easy to make and tastes like stuffed peppers! A filling meal in one bowl. Great with warm bread and a salad.
Provided by Kate
Categories Vegetable Soup
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Add green pepper and onion; cook and stir until onion has softened and turned translucent, about 5 minutes.
- Add tomatoes, tomato sauce, broth, thyme, and sage; season with salt and pepper. Cover and simmer until peppers are tender, about 30 to 45 minutes.
- Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Stir cooked rice into soup; heat through and serve.
Nutrition Facts : Calories 336.5 calories, Carbohydrate 35.7 g, Cholesterol 52.3 mg, Fat 11.9 g, Fiber 2.9 g, Protein 19.3 g, SaturatedFat 4.6 g, Sodium 1041.2 mg
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