Kimmies Amazing Stuffed Green Pepper Soup Recipes
STUFFED PEPPER SOUP
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
Time 1h
Yield 8 servings (2 quarts).
Number Of Ingredients 11
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 BELL PEPPER SOUP
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
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.
KIMCHI JJIGAE (KIMCHI SOUP)
In Korean cuisine, kimchi is not only a condiment or pickle; it is also used as an ingredient in many cooked dishes. Kimchi soup, called jjigae, is a satisfying example. The fermented kimchi vegetables quickly provide deep flavor to the broth, so the soup can be produced in little more than half an hour. Aged kimchi, which is more intensely sour, is the preferred type to use. Surprisingly mellow, the soup is neither too spicy nor too salty. This version incorporates butter, an addition inspired by a recipe from Lauryn Chun, the founder of Mother-in-Law's Kimchi and the author of "The Kimchi Cookbook."
Provided by David Tanis
Categories dinner, lunch, soups and stews, main course
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Put pork belly in a bowl. Add garlic, ginger, soy sauce, sesame oil and fish sauce. Toss well to coat and let marinate for 10 minutes.
- Set a heavy-bottomed soup pot over medium heat. Melt butter, then add pork belly mixture and let it cook gently for 5 minutes. Add onion and cook, stirring, until softened, about 5 minutes. Turn heat to medium high and add kimchi, gochujang and gochugaru. Let mixture simmer for 2 minutes.
- Add kimchi juice and water (or broth, if using) and bring to a boil. Reduce heat to a brisk simmer and cook for 20 minutes. Taste broth and adjust seasoning.
- Just before serving, add tofu and stir gently to combine. When tofu is heated through, ladle into bowls and garnish with scallions.
Nutrition Facts : @context http, Calories 385, UnsaturatedFat 20 grams, Carbohydrate 8 grams, Fat 35 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 13 grams, Sodium 707 milligrams, Sugar 2 grams, TransFat 0 grams
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