Easy Stuffed Pepper Soup Recipes

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

Ingredients

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

Ingredients

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 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

Ingredients

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 GREEN PEPPER SOUP

Stuffed Green Pepper Soup image

I gave some of this soup to a neighbor who said that her husband probably wouldn't eat it as it had onions in it. She said he tried it, loved it, and asked me for the recipe. I have used instant brown rice, and it worked fine.

Provided by PatC

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 1h

Yield 10

Number Of Ingredients 15

Ingredients

2 tablespoons vegetable oil
3 green bell peppers, diced small
1 onion, diced small
1 clove garlic, minced
2 ½ pounds ground beef
3 quarts water
2 (29 ounce) cans tomato sauce
2 (28 ounce) cans petite diced tomatoes in juice
½ cup ketchup
½ cup beef base
¼ cup brown sugar
½ teaspoon salt
½ teaspoon ground black pepper
4 cups water
2 cups brown rice

Steps:

Heat vegetable oil in a large pot over medium heat. Cook and stir bell pepper, onion, and garlic in hot oil until soft, 5 to 7 minutes. Break ground beef into small chunks and add to the pot; cook and stir until completely browned, 7 to 10 minutes more. Drain excess fat and return pot to heat.
Stir water, tomato sauce, diced tomatoes, ketchup, beef base, brown sugar, salt, and pepper into the beef mixture; bring to a simmer and cook until the flavors marry, about 30 minutes.
While the soup simmers, bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes; stir into the soup.

Nutrition Facts : Calories 515.1 calories, Carbohydrate 55.2 g, Cholesterol 71 mg, Fat 19.6 g, Fiber 5.9 g, Protein 29.2 g, SaturatedFat 6.1 g, Sodium 3861.2 mg, Sugar 20.5 g

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