STUFFED PEPPER SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
I was talking about stuffed peppers with the other cooks at the restaurant where I work. We decided to mix similar ingredients for a soup. Customer response was overwhelming! —Krista Muddiman, Meadville, Pennsylvania
Provided by Taste of Home
Total Time 60 minutes
Prep Time 15 minutes
Cook Time 45 minutes
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 it 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, FatContent 14g fat (5g saturated fat), CholesterolContent 70mg cholesterol, SodiumContent 1466mg sodium, CarbohydrateContent 30g carbohydrate (13g sugars, FiberContent 4g fiber), ProteinContent 24g protein.
BEST STUFFED PEPPER SOUP RECIPE- HOW TO MAKE STUFFED ...
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
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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