Sweet Savory Stuffed Bell Pepper Soup Recipes

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 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 BELL PEPPER SOUP

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.

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 PEPPER SOUP

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.

SWEET & SOUR STUFFED BELL PEPPERS

Steps:

• Clean peppers and boil for 5 minutes.
• Meanwhile, make the sauce and bring to boil till it starts to thicken, remove from heat.
• Fill Peppers and put 1 tablespoon sauce on top of each.
• Bake uncovered 40 minutes at 350°F.
• Then put 1 tablespoon sauce on top and bake for 5 minutes more.
• Served with mashed potatoes or rice.
• Put the extra sauce on the table.

SWEET BELL PEPPER SOUP

Steps:

• Melt butter in a large saucepan and saute chopped onions over low heat until soft.
• Add sliced carrots, 6 cups chicken stock and bring to a boil. reduce heat and simmer 20 minute.
• Add rough chopped red bell peppers and cook 20 min or till soft.
• Remove from heat, add skim milk, salt and pepper to taste and thyme. remove from heat.
• When soup is cooled, place in blender and puree in batches.
• To serve, reheat. BE SURE NOT TO BOIL.
• Place a dollop of sour cream on each bowl of soup. Enjoy.