Stuffed Pepper Soup Skf Recipes
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.
STUFFED PEPPER SOUP (SKF)
Another simple and healthy recipe, that will also fit into the 21 Day Fix Program. This recipe is made without cooked rice and/or quinoa, just add when ready to serve (saves on carbs). Garnish with green onions, cheddar cheese, queso fresco, parsley, cilantro, avocado
Provided by Judy_SKF
Categories < 60 Mins
Time 35m
Yield 1 1/2 cups, 10 serving(s)
Number Of Ingredients 14
Steps:
- Soup can be made on the stovetop, Crockpot and Instant Pot (I used my Instant Pot).
- Instant.
- Spray pan with Olive Oil (or coconut oil). Brown Turkey on medium heat. (Instant Pot, Soup Pot or Skillet (for crockpot).
- Add peppers, onions, and garlic; saute for 5 - 10 minutes.
- Instant Pot: Add remaining ingredients. Stir to mix all together. Set Instant Pot to Manual for 25 minutes. Natural Release).
- Crockpot: Add turkey mixture and remaining ingredients to Crockpot. Stir to mix all together. 6 hours on low.
- Soup Pot: Add remaining ingredients. Stir to mix all together. Bring to boil, lower heat to low and simmer for 45 minutes.
- When ready to serve, add rice or quinoa if desired. And garnish (listed in above).
- 21 Day Containers: 1 Red, 1 Green. 1 Yellow for rice or quinoa.
Nutrition Facts : Calories 190.9, Fat 7.4, SaturatedFat 2, Cholesterol 62.6, Sodium 632.2, Carbohydrate 12, Fiber 2.3, Sugar 8.6, Protein 20.6
STUFFED PEPPER SOUP
I love stuffed peppers, but don't always have the time to make them. So, you might call this the "Lazy Man's Stuffed Peppers", since it has all the great taste, but is so quick and easy. This is very hearty...great comfort food!!!
Provided by Alan in SW Florida
Categories White Rice
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, brown beef and drain.
- Add dry soup mix and stir.
- Add remaining ingredients and bring to a boil.
- Reduce heat; cover; and simmer for about 45 minutes or until peppers are tender.
Nutrition Facts : Calories 531.4, Fat 23.6, SaturatedFat 9.1, Cholesterol 103, Sodium 1627.2, Carbohydrate 46, Fiber 5.1, Sugar 19.9, Protein 33.8
STUFFED PEPPER SOUP I
This soup has the same ingredients that you use to stuff green peppers but the peppers are not actually stuffed.
Provided by Holly
Categories Vegetable Soup
Yield 10
Number Of Ingredients 10
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
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