Stuffed Sweet Pepper Soup Recipes

STUFFED PEPPER SOUP I

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.

STUFFED PEPPER SOUP

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.

STUFFED PEPPER SOUP IV

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.

SWEET & SAVORY STUFFED BELL PEPPER SOUP

Steps:

• In large soup pot brown turkey and white onion, then add all remaining ingredients except rice and green onion. Bring to a boil then add rice and green onion and reduce heat to low and simmer for 30 minutes stirring about every 5 minutes to keep rice from burning on the bottom.
• Serves 10-12.

STUFFED SWEET PEPPERS

Steps:

• For the yogurt sauce: Mix the yogurt, dill, garlic, salt and oil in a bowl.
• For the stuffed sweet peppers: Preheat the oven to 400 degrees F. Heat some oil in a pan. Add the onions and cook until soft. Add the carrots and cook, stirring occasionally, until soft. Transfer the onion mixture into a large mixing bowl. Fold the pork into the mixture. Add the rice, savory, dill, salt, pepper and paprika and blend well.
• Fill the peppers with the pork mixture. Place the peppers on a baking pan with raised sides. Add enough water to barely cover the bottom of the pan. Cover the pan with foil and bake, about 30 minutes. Uncover the foil and bake, about 3 minutes. Serve the peppers with the yogurt sauce.

STUFFED SWEET PEPPER SOUP

Steps:

• In a Dutch oven, over medium heat, cook beef until no longer pink; drain. Add the remaining ingredients; bring to a boil. , Reduce heat; simmer, uncovered, for 1 hour or until rice is tender. If desired, top with cheese.

STUFFED SWEET PEPPER SOUP

Steps:

• In a large saucepan over medium heat, brown the ground beef until no longer pink. Drain well and place in the stockpot.
• Add all remaining ingredients and bring to a gentle boil.
• Ladle into prepared jars leaving a 1" headspace. Process pints for 75 minutes and quarts for 90 minutes at 10 lb pressure. Adjust pressure according to your altitude and / or style of canner.
• To serve: Add 1/3 to 1/2 cup cooked rice to each pint of soup and heat
• until warmed through.