STUFFED GREEN CHILIES RECIPES

STUFFED GREEN PEPPER SOUP RECIPE | MYRECIPES

Stuffed Green Pepper Soup Recipe | MyRecipes image

This Stuffed Green Pepper Soup recipe is a comforting soup for a cold day, and it gets better the day after. Serve with corn bread or another hearty bread.

Provided by MyRecipes

Yield 6 servings

Number Of Ingredients 8

Ingredients

½ pound ground round
2 cups chopped green bell pepper
1 cup chopped onion
¼ teaspoon black pepper
1 (14-ounce) can less-sodium beef broth
1 (14.5-ounce) can diced tomatoes, undrained
1 (10 3/4-ounce) can tomato soup, undiluted
1 ½ cups hot cooked white rice

Steps:

Heat a small Dutch oven over medium-high heat. Add beef; cook 3 minutes or until browned, stirring to crumble. Add chopped green bell pepper and onion; cook 8 minutes or until vegetables are tender. Stir in black pepper, less-sodium beef broth, diced tomatoes, and tomato soup; bring to a boil. Reduce heat, and simmer 45 minutes.
Spoon 1/4 cup hot cooked white rice into each of 6 bowls; top with 1 cup soup.

Nutrition Facts : Calories 219 calories, CarbohydrateContent 27.5 g, CholesterolContent 26 mg, FatContent 7.2 g, FiberContent 3.2 g, ProteinContent 11.7 g, SaturatedFatContent 2.6 g, SodiumContent 444 mg

STUFFED PEPPER SOUP IV RECIPE | ALLRECIPES

Stuffed Pepper Soup IV Recipe | Allrecipes 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 Vegetable Soup

Yield 6 servings

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, CarbohydrateContent 36.6 g, CholesterolContent 52.3 mg, FatContent 11.9 g, FiberContent 3.2 g, ProteinContent 19.5 g, SaturatedFatContent 4.6 g, SodiumContent 1039.4 mg, SugarContent 8.1 g

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