Teresas Stuffed Pepper Soup Recipes

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STUFFED PEPPER SOUP



Stuffed Pepper Soup image

This Stuffed Pepper Soup is everything that a soup should be. It is a warm, hearty, homestyle meal that tastes like my delicious stuffed peppers but takes only 30 minutes.

Provided by Christina Hitchcock

Categories     Soup

Time 30m

Number Of Ingredients 10

1 pound ground beef
1 small onion (diced)
3 cloves garlic (minced)
1 green pepper (diced)
1 28 oz can crushed tomatoes
28 oz water
2 tablespoons beef bouillon granules
2 teaspoons salt
1 teaspoon pepper
2 cups prepared rice

Steps:

  • In a large Dutch oven, cook beef and onions over medium heat until no longer pink; drain.
  • Stir in the remaining ingredients except for rice; bring to a boil.
  • Reduce heat; cover and simmer for 15 minutes or until peppers are tender.
  • Stir in rice and simmer for 5 minutes more.

Nutrition Facts : Calories 283 kcal, Carbohydrate 19 g, Protein 15 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 1428 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

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 I



Stuffed Pepper Soup I image

This soup has the same ingredients that you use to stuff green peppers but the peppers are not actually stuffed.

Provided by Holly

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

Yield 10

Number Of Ingredients 10

2 pounds ground beef
1 green bell pepper, chopped
1 (29 ounce) can tomato sauce
1 (29 ounce) can diced tomatoes
2 cubes beef bouillon cube
¼ cup packed brown sugar
2 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon soy sauce
2 cups cooked white rice

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

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 RECIPE



Stuffed Pepper Soup Recipe image

Yield 8

Number Of Ingredients 11

2 pounds ground beef
1 onion (diced)
2 teaspoons minced garlic
8 cups beef broth
2 (14 ounce) cans diced tomatoes (do not drain)
2 cups cooked rice
2 green bell peppers (chopped)
1/4 cup brown sugar
2 teaspoons salt
1 teaspoon pepper
1 Tablespoon Worcestershire sauce

Steps:

  • In a large skillet, brown ground beef with onion and garlic until beef is no longer pink.
  • Drain grease from beef and dump into a large stock pot.
  • Place stock pot on stovetop and add all of the remaining ingredients.
  • Turn heat up to medium high and bring soup to a boil.
  • Then reduce heat to low, cover with lid, and simmer for 35-45 minutes.

STUFFED BELL PEPPER SOUP



Stuffed Bell Pepper Soup image

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

2 tablespoons olive oil
4 medium green bell peppers, diced
1 large yellow onion, diced
Kosher salt and freshly ground black pepper
1 pound ground beef
2 cloves garlic, finely chopped
1 teaspoon fresh thyme leaves, chopped
1 teaspoon dried oregano
4 cups low-sodium beef broth
One 14.5-ounce can diced tomatoes
One 14.5-ounce can crushed tomatoes
3 tablespoons Worcestershire sauce
1 cup cooked white rice
Shredded Cheddar, for serving
Chopped fresh parsley, for serving

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.

TERESA'S STUFFED PEPPER SOUP



Teresa's Stuffed Pepper Soup image

Make and share this Teresa's Stuffed Pepper Soup recipe from Food.com.

Provided by Cook4_6

Categories     < 60 Mins

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

2 lbs ground beef (can sub sausage or turkey)
28 ounces tomato sauce
28 ounces diced tomatoes, undrained
2 cups rice, cooked
2 cups green peppers, chopped
5 ounces rotel tomatoes and green chilies (optional)
2 beef bouillon cubes (can sub packets)
1/2 cup brown sugar, packed
2 teaspoons salt
1 teaspoon pepper

Steps:

  • Brown the meat and drain. Place in large stock pot.
  • If you like your green peppers soft, place in microwave for 2-3 minutes prior to placing them in the pan. If you like them crunchy, add them directly to the pot.
  • Add remaining ingredients and bring to a boil, adding Rotel tomatoes if you want to make it spicier.
  • Reduce heat and simmer for 30-40 minutes.
  • Add more tomato juice or water if it is too thick.

Nutrition Facts : Calories 538.5, Fat 17.8, SaturatedFat 6.8, Cholesterol 77.2, Sodium 1555.3, Carbohydrate 67.6, Fiber 4.2, Sugar 22.2, Protein 26.9

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.

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