Best 18 Stuffed Pepper Soup Recipes

STUFFED PEPPER SOUP

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.

STUFFED BELL PEPPER SOUP

Steps:

• Heat the oil in a medium pot over medium-high heat. Add the bell peppers, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until vegetables are softened, about 7 minutes.
• Add the ground beef and cook, breaking up the meat with a wooden spoon and stirring occasionally, until no longer pink, about 3 minutes.
• Add the garlic, thyme and oregano. Cook, stirring, until fragrant, about 1 minute. Add the beef broth, diced tomatoes, crushed tomatoes, Worcestershire, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil. Reduce the heat and simmer until flavors are blended, about 5 minutes.
• Stir in the rice and cook until warmed through, about 2 minutes. Season with salt and pepper.
• Ladle the soup into bowls and top with some Cheddar and parsley.

SLOW-COOKER STUFFED PEPPER SOUP

Steps:

• Spray 6-quart slow cooker with cooking spray. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Place beef in slow cooker.
• Stir in all remaining ingredients except rice and cheese.
• Cover; cook on Low heat setting 7 to 8 hours.
• When about 30 minutes are left in cooking time, gently stir in cooked rice. Cover; cook about 30 minutes longer.
• Serve soup topped with cheese.

SLOW-COOKER STUFFED PEPPER SOUP

Steps:

• In a large skillet, cook and crumble beef with onion over medium heat until meat is no longer pink, 5-7 minutes; transfer to a 6-qt. slow cooker. Stir in remaining ingredients., Cook, covered, on low until flavors are blended, 5-6 hours. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

STUFFED GREEN PEPPER SOUP

Steps:

• Heat vegetable oil in a large pot over medium heat. Cook and stir bell pepper, onion, and garlic in hot oil until soft, 5 to 7 minutes. Break ground beef into small chunks and add to the pot; cook and stir until completely browned, 7 to 10 minutes more. Drain excess fat and return pot to heat.
• Stir water, tomato sauce, diced tomatoes, ketchup, beef base, brown sugar, salt, and pepper into the beef mixture; bring to a simmer and cook until the flavors marry, about 30 minutes.
• While the soup simmers, bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes; stir into the soup.

CONTEST-WINNING STUFFED PEPPER SOUP

Steps:

• Prepare rice according to package directions. Meanwhile, in a large saucepan, cook the beef, green peppers and onion until meat is no longer pink; drain. Stir in the pasta sauce, tomatoes, broth and prepared rice; heat through.

STUFFED GREEN BELL PEPPER SOUP

Steps:

• In 6-quart saucepan or Dutch oven, brown beef; drain.
• Add remaining ingredients; bring to boil.
• Reduce heat; cover and simmer for 30 to 40 minutes or until tender.
• Makes about 16 servings.

STUFFED SWEET PEPPER SOUP

Steps:

• In a Dutch oven, over medium heat, cook beef until no longer pink; drain. Add the remaining ingredients; bring to a boil. , Reduce heat; simmer, uncovered, for 1 hour or until rice is tender. If desired, top with cheese.

STUFFED PEPPER SOUP II

Steps:

• Saute onion, celery, garlic, and green pepper in oil until just tender. Do not brown. Stir beef into vegetables; cook until beef is browned, about 10 minutes. Stir in rice.
• Add tomatoes, juice, water, parsley, sugar, salt, and pepper to the browned beef mixture. Cover, and simmer 45 minutes or until rice is cooked. Adjust liquid if necessary. Stir in cinnamon. Taste for seasoning. Garnish each serving with a parsley sprig.

STUFFED PEPPER SOUP RECIPE

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.

TRI-COLOUR STUFFED PEPPER SOUP

Steps:

• Directions for Porcupine Meatballs:.
• Combine ground beef, rice, egg, parsley, onions, salt, pepper, 1 teaspoon of Worcestershire Sauce , and 1/4 cup of the tomato soup. Stir well to combine.
• Lay out waxed paper or a platter to place the meat balls onto.
• Using a tablespoon cookie scoop, scoop up a measure of the meat mixture and just lay out on the waxed paper. You will form them into perfect meat ball when you are done scooping them up. I get 30-31 meat balls from this recipe. When you are done scooping up the meatball mixture, form them into round balls.
• Heat the tablespoon of butter in a large Texas skillet. Place meatballs in the fry pan and allow the bottoms to brown slightly before turning. I've found that a coffee scoop makes the perfect tool to turn the meatballs without them breaking into pieces. This will take about 5 minutes to slightly brown the sides.
• While meatballs are browning, mix the rest of the tomato soup, water, and 1 teaspoon of Worcestershire sauce in a small bowl and pour over meatballs.
• Bring the tomato sauce to a boil in the skillet.
• Reduce the heat, cover, and simmer 40 mintes or until meatballs are cooked and rice is soft, turning them every 5 minutes. This makes sure that all the rice has contact with the liquid so it plumps up.
• When meatballs and sauce are done, take skillet off the heat and set aside. While you are preparing the Tri-Colour Pepper Soup, the meatballs will "set up" so they don't break up in the soup.
• Directions for Tri-Colour Pepper Soup:.
• Melt one tablespoon of the butter over medium heat in a large Dutch Oven. Sweat the onions for 5 minutes until translucent and slightly yellow. I keep them covered during this process. If necessary, add additional tablespoon of butter so the onions do not burn.
• Add the three different coloured peppers, stirring well, to mix the soft onions and butter with the peppers. Set timer for 15 minutes; every 5 minutes, stir the peppers and onions and "taste test" the peppers to YOUR degree of doneness. We really enjoy a very soft pepper so it takes the full 15 minutes to achieve that texture.
• Add the four cups of chicken broth, the can of diced tomatoes, and the teaspoon of paprika and stir well, until combined. Empty the entire skillet of reserved meatballs and the sauce they cooked in to the Dutch Oven, stirring gently so the meatballs don't break up.
• Bring the soup to a boil, reduce down to a simmer and cover. Every 5 minutes, gently stir the soup. Simmer for 30 minutes.
• Serve immediately.

STUFFED GREEN PEPPER SOUP

Steps:

• Crumble sausage into a saucepan; cook over medium heat until no longer pink. Drain. Add green pepper, onion and water. Cover and cook for 5 minutes. , Stir in broth; bring to a boil. Reduce heat; cover and simmer until vegetables are tender. Stir in the tomato soup, garlic powder and pepper; cover and simmer for 30 minutes. Add rice; heat through.

STUFFED PEPPER SOUP

Steps:

• Heat a Dutch oven over medium-high heat. Cook and stir beef, onion, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add bell peppers; cook and stir until peppers are softened, about 5 minutes.
• Mix chicken stock, salsa, tomato sauce, canned tomatoes, and black beans into ground beef mixture; bring to a boil. Reduce heat to medium and simmer for 45 minutes. Add rice and corn and simmer for 30 minutes more. Season soup with salt and pepper.

KIMMIE'S AMAZING STUFFED GREEN PEPPER SOUP

Steps:

• Combine beef, onion, and garlic in a large pot over medium heat. Cook until browned, 5 to 10 minutes. Drain and discard excess grease.
• Pour beef broth into the pot. Add tomatoes with their juice, brown rice, salt, pepper, and paprika. Bring to a boil, cover, and simmer for 1 hour. Add green bell peppers; cook, uncovered, until soft, about 30 minutes.

STUFFED PEPPER SOUP III

Steps:

• Brown meat in large stock pot. When meat is nearly cooked through add the onion and green pepper, and let cook for 5 minutes.
• Add diced tomatoes, tomato sauce, beef broth, cubed potatoes, cilantro and thyme. Season with salt and pepper and let simmer for 30 to 40 minutes.
• Place 1/4 cup of rice on bottom of individual serving bowls. Pour soup over rice and garnish with grated Parmesan or Romano cheese.

CHRISTINE'S STUFFED BELL PEPPER SOUP

Steps:

• Saute green peppers in butter until tender. Add the onion and saute until tender. Add the garlic and saute 1 minute.
• Add the ground beef and cook until no longer pink.
• Add the tomato sauce, crushed tomatoes, beef broth and water. Simmer until the peppers and onions are cooked done.
• Add the rice, stir till combined.
• Add the salt, pepper, garlic, onion powders, and the italian seasoning.
• Note: You may need to add more seasoning or water.

STUFFED PEPPER SOUP IV

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.

STUFFED PEPPER SOUP I

Steps:

• In a Dutch oven brown beef over medium high heat. Drain off any fat.
• Add the peppers to the browned meat and saute for 3 minutes.
• Stir in the tomato sauce, diced tomatoes with juice, bouillon cubes, brown sugar, salt, pepper and soy sauce. Reduce heat to low, cover and simmer for 30 to 45 minutes. Stir in rice and heat through.