Christines Stuffed Bell Pepper Soup Recipes

CHRISTINE'S STUFFED BELL PEPPER SOUP

Steps:

• Saute green peppers in butter until tender. Add the onion and saute until tender. Add the garlic and saute 1 minute.
• Add the ground beef and cook until no longer pink.
• Add the tomato sauce, crushed tomatoes, beef broth and water. Simmer until the peppers and onions are cooked done.
• Add the rice, stir till combined.
• Add the salt, pepper, garlic, onion powders, and the italian seasoning.
• Note: You may need to add more seasoning or water.

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.

STUFFED GREEN BELL PEPPER SOUP

Steps:

• Prepare rice.
• Brown ground beef along with onion, green peppers, garlic, and celery.
• Drain.
• Add rice, meat mix, and the remaining ingredients to crock pot and cook on low until heated. (About 2-4 hours.).

HEALTHY & HEARTY STUFFED BELL PEPPER SOUP

Steps:

• Using large saucepan.
• Brown ground meat of your choice in olive oil with onion and garlic.
• Chop the meat really small, drain.
• Add all other seasonings and ingredients.
• simmer for 1/2 hour.

STUFFED BELL PEPPER SOUP

Steps:

• In a Dutch oven brown beef over medium high heat. Drain off any fat.
• Add the peppers, onion, and garlic to the browned meat and saute for 3 minutes.
• Stir in the tomato sauce, diced tomatoes with juice, beef broth, water, brown sugar, salt, pepper, Italian seasoning and worcestershire sauce. Reduce heat to low, cover and simmer for 30 to 45 minutes.
• Stir in rice and heat through.

STUFFED BELL PEPPER SOUP

Steps:

• Brown the ground beef, onion and garlic in large pot or Dutch Oven.
• Then add the chopped green bell pepper (I cut it up and place it in my food processor and give it a couple quick rotations - just enough to grind a bit of it, while still leaving some of it in larger pieces).
• Cook until the pepper is starting to get tender. Add rest of the ingredients, except cheese and rice and bring to a slow boil over low heat, stirring frequently to prevent sticking.
• Decrease heat to a simmer and cover. Simmer slowly for 30 minutes, stirring often. Add the rice and cook another 15 minutes, stirring and watching carefully. This soup can get pretty thick in a short amount of time.
• Add 1 cup of the cheese and stir until melted. Sprinkle individual servings with a little bit more of shredded cheddar (either mild or sharp) cheese.
• Note: I put the stewed tomatoes in my food processor and pulse them for a couple quick rotations before adding them to the soup pot.