Best 4 Contest Winning Stuffed Pepper Soup Recipes

Indulge in a culinary journey with our diverse collection of stuffed pepper soup recipes, each offering a unique twist on this classic comfort food. From the hearty and flavorful traditional stuffed pepper soup, brimming with ground beef, rice, and a medley of vegetables, to the vegetarian delight of quinoa-stuffed pepper soup, bursting with protein and fiber. For those seeking a touch of heat, the spicy stuffed pepper soup brings the fire with its zesty blend of chili peppers and spices. And for a creamy and luscious experience, the creamy stuffed pepper soup envelops you in a velvety broth, enriched with cream and cheese. Whichever recipe you choose, immerse yourself in the comforting goodness of stuffed pepper soup, a feast for both your taste buds and your soul.

Check out the recipes below so you can choose the best recipe for yourself!

STUFFED PEPPER SOUP

Stuffed Pepper Soup image

Some of the cooks at the restaurant where I work were talking about stuffed pepper soup. We decided to stir up similar ingredients for a stuffed pepper soup recipe. Customer response was overwhelming! -Krista Muddiman, Meadville, Pennsylvania

Provided by Taste of Home

Categories Dinner Lunch

Time 1h

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 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, Fat 14g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 1466mg sodium, Carbohydrate 30g carbohydrate (13g sugars, Fiber 4g fiber), Protein 24g protein.

STUFFED PEPPER SOUP IV

Stuffed Pepper Soup IV 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 Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Yield 6

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, Carbohydrate 36.6 g, Cholesterol 52.3 mg, Fat 11.9 g, Fiber 3.2 g, Protein 19.5 g, SaturatedFat 4.6 g, Sodium 1039.4 mg, Sugar 8.1 g

CHEF JOHN'S STUFFED PEPPERS

Chef John's Stuffed Peppers image

This recipe's roots can be traced back to the Great Depression, when farmers first began selling the unripe peppers out of necessity. Of course, we did what Americans always do when faced with a new variety of food, we stuffed meat in it.

Provided by Chef John

Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes

Time 1h50m

Yield 8

Number Of Ingredients 18

Ingredients

1 cup uncooked long grain white rice
2 cups water
1 onion, diced
1 tablespoon olive oil
2 cups marinara sauce
1 cup beef broth
1 tablespoon balsamic vinegar
¼ teaspoon crushed red pepper flakes
1 pound lean ground beef
¼ pound hot Italian pork sausage, casing removed
1 (10 ounce) can diced tomatoes
¼ cup chopped fresh Italian parsley
4 cloves garlic, minced
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 pinch ground cayenne pepper
4 large green bell peppers, halved lengthwise and seeded
1 cup finely grated Parmigiano-Reggiano cheese, plus more for topping

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside.
Cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. Transfer half of cooked onion to a large bowl and set aside.
Stir marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet; cook and stir for 1 minute.
Pour sauce mixture into a 9x13-inch baking dish and set aside.
Combine ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into bowl with reserved onions; mix well. Stir in cooked rice and Parmigiano Reggiano. Stuff green bell peppers with beef and sausage mixture.
Place stuffed green bell pepper halves in the baking dish over tomato sauce; sprinkle with remaining Parmigiano-Reggiano, cover baking dish with aluminum foil, and bake in the preheated oven for 45 minutes.
Remove aluminum foil and bake until the meat is no longer pink, the green peppers are tender and the cheese is browned on top, an addition 20 to 25 minutes.

Nutrition Facts : Calories 376.9 calories, Carbohydrate 35.1 g, Cholesterol 51.9 mg, Fat 16.9 g, Fiber 4 g, Protein 20.1 g, SaturatedFat 6.5 g, Sodium 1274 mg, Sugar 9.4 g

STUFFED PEPPER SOUP RECIPE

Stuffed Pepper Soup Recipe image

Yield 8

Number Of Ingredients 11

Ingredients

2 pounds ground beef
1 onion (diced)
2 teaspoons minced garlic
8 cups beef broth
2 (14 ounce) cans diced tomatoes (do not drain)
2 cups cooked rice
2 green bell peppers (chopped)
1/4 cup brown sugar
2 teaspoons salt
1 teaspoon pepper
1 Tablespoon Worcestershire sauce

Steps:

In a large skillet, brown ground beef with onion and garlic until beef is no longer pink.
Drain grease from beef and dump into a large stock pot.
Place stock pot on stovetop and add all of the remaining ingredients.
Turn heat up to medium high and bring soup to a boil.
Then reduce heat to low, cover with lid, and simmer for 35-45 minutes.

Tips:

Choose ripe and firm bell peppers for a flavorful and sturdy soup base.
Use a variety of colors of bell peppers to add visual appeal and nutritional value.
Roast the bell peppers before stuffing them to enhance their sweetness and smokiness.
Pack the bell peppers tightly with the stuffing to prevent them from falling apart during cooking.
Use a flavorful broth or stock to add depth to the soup.
Simmer the soup gently to allow the flavors to meld and develop.
Serve the soup hot, garnished with fresh herbs or a dollop of sour cream.

Conclusion:

Contest-Winning Stuffed Pepper Soup is a hearty, flavorful, and visually appealing dish that is perfect for a comforting meal. With its tender bell peppers, savory stuffing, and rich broth, this soup is sure to please everyone at the table. Whether you are looking for a quick and easy weeknight dinner or a special occasion dish, this soup is a great choice. So next time you are craving a warm and satisfying meal, give this stuffed pepper soup a try.