STUFFED POTATO SOUP RECIPE RECIPES

Name: Stuffed Pepper Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings (2 quarts).
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

STUFFED PEPPER SOUP RECIPE: HOW TO MAKE IT

Stuffed Pepper Soup Recipe: How to Make It image

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

Categories Dinner Lunch

Total Time 60 minutes

Prep Time 15 minutes

Cook Time 45 minutes

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 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 ...

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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