Christines Stuffed Bell Pepper Soup Recipes

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.

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 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.