STUFFED CHILI PEPPER RECIPES

Name: Contest-Winning Stuffed Pepper Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 8 servings (about 2-1/2 quarts).
Cuisine: Europe, Italian
Ingredients: 1 package (8.8 ounces) ready-to-serve long grain and wild rice; 1 pound ground beef; 2 cups chopped green pepper; 1 cup chopped onion; 1 jar (26 ounces) chunky tomato pasta sauce; 1 can (14-1/2 ounces) Italian diced tomatoes, undrained; 1 can (14 ounces) beef broth

CONTEST-WINNING STUFFED PEPPER SOUP RECIPE: HOW TO MAKE IT

Contest-Winning Stuffed Pepper Soup Recipe: How to Make It image

This is an excellent example of how convenience foods can be combined for a tasty entree. Ready in minutes when I get home from work, this soup becomes part of a balanced meal with a tossed salad, rolls or fruit. For a variation, try chicken, turkey or even venison instead of ground beef. –Tracy Thompson, Cranesville, Pennsylvania

Provided by Taste of Home

Categories Dinner Lunch

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 8 servings (about 2-1/2 quarts).

Number Of Ingredients 7

Ingredients

1 package (8.8 ounces) ready-to-serve long grain and wild rice
1 pound ground beef
2 cups chopped green pepper
1 cup chopped onion
1 jar (26 ounces) chunky tomato pasta sauce
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 can (14 ounces) beef broth

Steps:

Prepare rice according to package directions. Meanwhile, in a large saucepan, cook the beef, green peppers and onion until meat is no longer pink; drain. Stir in the pasta sauce, tomatoes, broth and prepared rice; heat through.

Nutrition Facts : Calories 238 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 917mg sodium, CarbohydrateContent 28g carbohydrate (13g sugars, FiberContent 4g fiber), ProteinContent 14g protein.

BEST STUFFED PEPPER SOUP RECIPE- HOW TO MAKE STUFFED ...

Best Stuffed Pepper Soup Recipe- How to Make Stuffed ... image

This Stuffed Pepper Soup delivers all the same flavors you love in classic stuffed peppers all in one big pot.

Provided by Ree Drummond

Categories comfort food dinner main dish soup

Total Time 1 hours

Prep Time 35 minutes

Cook Time 0S

Yield 4-6 servings

Number Of Ingredients 15

Ingredients

1 tbsp. olive oil
1 lb. lean ground beef
1 tsp. dried Italian seasoning
1 medium onion, cut into 1/2-inch pieces
2 large green bell peppers, cut into 1/2-inch pieces
2 garlic cloves, minced
1 tsp. kosher salt
1/2 tsp. black pepper
3/4 c. long-grain white rice
4 c. low-sodium beef broth
1 28-ounce can tomato puree
1 10-ounce can diced tomatoes with green chiles
2 tsp. Worcestershire sauce
1 1/2 c. grated pepper jack cheese (about 6 ounces)
Chopped fresh parsley, for topping

Steps:

Heat the olive oil in a large dutch oven over medium-high heat. Add the beef, sprinkle with the Italian seasoning and cook, breaking up the meat into small pieces with a wooden spoon, until browned, 4 to 6 minutes. Add the onion and bell peppers and cook, stirring, until they start to soften, 4 to 6 minutes. Stir in the garlic, salt and pepper and cook for 30 seconds. Stir in the rice, then add the broth, tomato puree and diced tomatoes. Stir to combine. Bring the soup to a simmer, then reduce the heat to low, cover and cook until the rice is tender, about 25 minutes. Stir in the Worcestershire sauce. Ladle the soup into bowls and top with the cheese and parsley.

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This Stuffed Pepper Soup delivers all the same flavors you love in classic stuffed peppers all in one big pot.
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Heat the olive oil in a large dutch oven over medium-high heat. Add the beef, sprinkle with the Italian seasoning and cook, breaking up the meat into small pieces with a wooden spoon, until browned, 4 to 6 minutes. Add the onion and bell peppers and cook, stirring, until they start to soften, 4 to 6 minutes. Stir in the garlic, salt and pepper and cook for 30 seconds. Stir in the rice, then add the broth, tomato puree and diced tomatoes. Stir to combine. Bring the soup to a simmer, then reduce the heat to low, cover and cook until the rice is tender, about 25 minutes. Stir in the Worcestershire sauce. Ladle the soup into bowls and top with the cheese and parsley.

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