Stuffed Bell Pepper Soup Recipes

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 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 BELL PEPPER SOUP

Stuffed Bell Pepper Soup image

Cooler weather means more soups on the menu and this recipe should be added to your rotation. It's basically a stuffed bell pepper in soup form. What really makes this soup a bit different is the tomatoes with the jalapenos. The red peppers mixed with the onions adds a slight sweetness to the soup. By the time the rice is added,...

Provided by Jennifer Skelton

Categories Beef Soups

Time 50m

Number Of Ingredients 11

Ingredients

1 lb lean ground beef
1 c green bell pepper, diced
1 c red bell pepper, diced
1 1/2 c onion, diced
3 clove garlic, minced
2 can(s) petite diced tomatoes with jalapeño, 14.5 oz each
1 can(s) tomato sauce, 15 oz
2 c chicken broth
1 tsp marjoram, dried
salt and pepper, to taste
3 c cooked rice (about 1 1/2 cups uncooked)

Steps:

1. In a large skillet, brown ground meat over medium heat. Drain fat.
2. Add diced peppers, onions, and garlic.
3. Cook about 5-10 minutes over medium-low heat.
4. Transfer ground beef mixture to a large Dutch oven or soup pot. Add diced tomatoes.
5. Add tomato sauce.
6. Add chicken broth.
7. Add marjoram, salt, and pepper. Cover and simmer on low heat for 30 minutes.
8. While the soup is simmering, cook rice.
9. Just before serving, add rice to soup and mix thoroughly.

STUFFED BELL PEPPERS SOUP

Stuffed Bell Peppers Soup image

I love stuffed peppers and this is the perfect soup for when I am craving them, but I do not have a lot of time.

Provided by CookingONTheSide

Categories Peppers

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 lb ground chuck
1 (16 ounce) can tomato sauce
1 cup uncooked rice
2 -3 medium green bell peppers, sliced into thin strips
1 quart water, plus
2 cups water
2 teaspoons salt
1 teaspoon fresh ground pepper
2 garlic cloves, minced
3 beef bouillon cubes
2 tablespoons olive oil
1 -2 tablespoon brown sugar

Steps:

In large pot, heat olive oil and garlic and brown ground chuck thoroughly.
Add other ingredients and bring to a boil.
Reduce heat, cover and cook for 30 minutes.

Nutrition Facts : Calories 324.6, Fat 11.5, SaturatedFat 3.2, Cholesterol 49.3, Sodium 1545.8, Carbohydrate 36.5, Fiber 2.4, Sugar 6.7, Protein 18.4

STUFFED BELL PEPPER SOUP

Stuffed Bell Pepper Soup image

Make and share this Stuffed Bell Pepper Soup recipe from Food.com.

Provided by Becca Bricker

Categories Meat

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs ground beef
2 1/2 green bell peppers, chopped
1 onion, chopped
1 (29 ounce) can tomato sauce
1 (29 ounce) can diced tomatoes
2 cups beef broth
2 cups water
1/4 cup brown sugar
3 garlic cloves, minced
2 teaspoons salt
1 teaspoon ground black pepper
1 1/2 teaspoons italian seasoning
1 tablespoon Worcestershire sauce
2 cups cooked white rice

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.

Nutrition Facts : Calories 526.6, Fat 23.6, SaturatedFat 9.1, Cholesterol 102.8, Sodium 1938.3, Carbohydrate 44.8, Fiber 5.2, Sugar 20.6, Protein 34.3

STUFFED BELL PEPPER SOUP

Stuffed Bell Pepper Soup image

This is a recipe that I've been playing around with for a few months. I had stuffed pepper soup for the first time at a restaurant and was determined to try and copy it. I've made this version several times and think I've finally got it -- 3 people have requested a copy of it and that's usually a pretty good indication that my recipe has "arrived". I hope you will try it.

Provided by Bobbie

Categories Clear Soup

Time 2h25m

Yield 10 serving(s)

Number Of Ingredients 16

Ingredients

2 lbs lean ground beef, browned
1 large sweet onion, chopped
2 teaspoons minced garlic (from the jar)
2 (15 ounce) cans stewed tomatoes (I used S&W ready cut diced with onion & green bell pepper)
1 (26 ounce) jar spaghetti sauce, I use Prego Traditional
2 1/2 cups cooked long-grain rice
3 large green bell peppers, diced
2 (10 1/2 ounce) cans beef consomme
1 (10 1/2 ounce) can beef broth
2 1/2 tablespoons brown sugar
2 1/2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups V8 vegetable juice, as needed to bring the soup to desired consistency
1 cup sharp cheddar cheese, shredded
additional sharp cheddar cheese (optional)

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.

Nutrition Facts : Calories 367.4, Fat 14.4, SaturatedFat 6.5, Cholesterol 71.6, Sodium 1253.5, Carbohydrate 33.3, Fiber 3.6, Sugar 14, Protein 26.3

STUFFED POBLANO PEPPERS

Stuffed Poblano Peppers image

These aren't the stuffed peppers you've always known, and yet, we're sure you'll love them. Poblano chiles are dark green, triangular in shape and sweeter in flavor than bell peppers. Stuffed full of the veggies, Cheddar cheese, chicken and beans that this recipe calls for, poblanos get even better! And better for you, thanks to smart swaps-beans in place of rice and chicken in place of ground beef-that cut calories. But don't worry, less fat doesn't mean less flavor in this case, as these get cooked in a sauce that's zesty and easy to make-simply blend together an onion, Old El Paso™ chicken taco seasoning mix and Old El Paso™ enchilada sauce. Combining pantry staples with simple vegetables means this recipe is easy enough for a weeknight. So even if your standby recipe is our classic Stuffed Peppers , give this version a try, and you'll see why we think there's room for another stuffed pepper recipe in your repertoire!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 4

Number Of Ingredients 8

Ingredients

1 can (10 oz) Old El Paso™ red enchilada sauce
1/4 cup chopped onion
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1 cup chopped cooked deli rotisserie chicken
1/2 cup Progresso™ black beans, drained, rinsed (from 15-oz can)
1/2 cup frozen, canned or fresh whole kernel corn
1 cup shredded Cheddar cheese (4 oz)
4 medium poblano chiles, halved lengthwise and seeded

Steps:

Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In blender, place enchilada sauce, onion and 1 tablespoon of the taco seasoning mix; cover and blend until smooth. Reserve 1/4 cup of sauce, and pour remaining sauce into baking dish.
In medium bowl, stir chicken, beans, corn, 1/2 cup of the cheese, remaining 1/4 cup of blended sauce and remaining taco seasoning mix.
Divide chicken mixture among chile halves, and arrange in baking dish. Cover with foil; bake 30 to 35 minutes or until chiles are tender and filling is heated through. Remove foil; top with remaining 1/2 cup cheese. Bake 4 to 5 minutes or until cheese is melted.

Nutrition Facts : Calories 270, Carbohydrate 21 g, Cholesterol 60 mg, Fat 1/2, Fiber 2 g, Protein 19 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 5 g, TransFat 0 g

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