STUFFED PEPPER SOUP - SKINNYTASTE
Stuffed Pepper Soup has everything you love about stuffed peppers – bell peppers, ground beef, tomatoes, rice – in a hearty bowl of soup!
Provided by Gina
Categories Soup
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 6
Number Of Ingredients 11
Steps:
- Stove Top:
- Instant Pot:
Nutrition Facts : ServingSize 1 -1/2 cups soup 1/2 cup rice, Calories 285 kcal, CarbohydrateContent 37.5 g, ProteinContent 21.5 g, FatContent 5 g, SaturatedFatContent 2 g, CholesterolContent 46.5 mg, SodiumContent 621 mg, FiberContent 4.5 g, SugarContent 6.5 g
CLASSIC BEEF-STUFFED PEPPERS
Colorful bell peppers are stuffed with Ground Beef, tomatoes and rice. No one will ever know how easy this flavorful and hearty dish was to make.
Provided by BIWFD
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Coat a large baking dish with cooking spray; set aside. Preheat oven to 475°F. Cut tops off bell peppers; set tops aside. Using a paring knife, carefully remove the membranes and seeds from bell peppers. Arrange peppers about 2 inches apart in prepared baking dish. Place tops on empty peppers. Cover baking dish tightly with aluminum foil; bake 15 minutes. Remove from oven; cool slightly.
- Meanwhile, heat large nonstick skillet over medium heat until hot. Add Ground Beef, onion and garlic; cook 3 to 4 minutes, breaking beef into 1/2 inch crumbles and stirring occasionally. Stir in tomatoes, rice, tomato paste, dried parsley, salt and black pepper; cook 3 to 4 minutes until heated through, stirring occasionally.
- Remove pepper tops. Divide beef mixture evenly among peppers; replace tops. Bake in 475°F oven 17 to 22 minutes until instant-read thermometer inserted into center of beef mixture registers 160°F and bell peppers are tender. Garnish with parsley, if desired.
Nutrition Facts : Calories 300
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