STUFFED BELL PEPPER SOUP RECIPES

Name: Stuffed Green Bell Pepper Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 16 serving(s)
Ingredients: 2 lbs ground beef; 2 quarts water; 1 (28 ounce) can diced tomatoes (undrained); 1 (29 ounce) can tomato sauce; 2 cups cooked long-grain rice (1/2 cup uncooked); 2 cups chopped green bell peppers (about 2 large peppers); 2 beef bouillon cubes; 2 tablespoons packed brown sugar; 2 teaspoons salt; 1 teaspoon pepper

STUFFED GREEN BELL PEPPER SOUP RECIPE - FOOD.COM

Stuffed Green Bell Pepper Soup Recipe - Food.com image

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

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 16 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs ground beef
2 quarts water
1 (28 ounce) can diced tomatoes (undrained)
1 (29 ounce) can tomato sauce
2 cups cooked long-grain rice (1/2 cup uncooked)
2 cups chopped green bell peppers (about 2 large peppers)
2 beef bouillon cubes
2 tablespoons packed brown sugar
2 teaspoons salt
1 teaspoon pepper

Steps:

In 6-quart saucepan or Dutch oven, brown beef; drain.
Add remaining ingredients; bring to boil.
Reduce heat; cover and simmer for 30 to 40 minutes or until tender.
Makes about 16 servings.

Nutrition Facts : Calories 181.4, FatContent 8.9, SaturatedFatContent 3.4, CholesterolContent 38.6, SodiumContent 734.1, CarbohydrateContent 13.1, FiberContent 1.8, SugarContent 5.8, ProteinContent 12.5

STUFFED BELL PEPPER SOUP RECIPE | FOOD NETWORK KITCHE…

Stuffed Bell Pepper Soup Recipe | Food Network Kitche… image

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

Total Time 30 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
4 medium green bell peppers, diced
1 large yellow onion, diced
Kosher salt and freshly ground black pepper
1 pound ground beef
2 cloves garlic, finely chopped
1 teaspoon fresh thyme leaves, chopped
1 teaspoon dried oregano
4 cups low-sodium beef broth
One 14.5-ounce can diced tomatoes
One 14.5-ounce can crushed tomatoes
3 tablespoons Worcestershire sauce
1 cup cooked white rice
Shredded Cheddar, for serving
Chopped fresh parsley, for serving

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.

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