Best 5 Stuffed Pepper Soup Iii Recipes
Indulge in a culinary journey with our hearty and flavorful Stuffed Pepper Soup, a symphony of taste that captures the essence of classic stuffed peppers in a comforting soup form. This versatile dish combines the vibrant flavors of ground beef, tender vegetables, and aromatic spices, all nestled in a rich and satisfying tomato broth.
Prepare to tantalize your taste buds with three distinct variations of this delightful soup. In the first rendition, experience the classic flavors of stuffed peppers, featuring a combination of ground beef, rice, bell peppers, onions, and zesty seasonings.
For a vegetarian delight, explore the second recipe, where savory lentils replace ground beef, creating a protein-packed and nutritious soup. This vegetarian version boasts a medley of colorful vegetables, ensuring a symphony of flavors and textures.
Finally, embark on a culinary adventure with the third variation, which takes inspiration from Mexican cuisine. This zesty soup features a blend of ground beef, corn, black beans, and a delightful array of Mexican spices, promising a fiesta of flavors in every spoonful.
Whether you're seeking a comforting classic, a hearty vegetarian option, or a taste of Mexican flair, our Stuffed Pepper Soup trilogy offers a culinary experience that caters to diverse tastes and preferences.
STUFFED BELL PEPPER SOUP
If you love the taste of stuffed bell peppers but not all the prep, you'll love this easy take! Instead of having to hollow out the peppers, we chopped them up (on the large side, for more texture) and stirred them into a flavorful soup along with ground beef, rice and canned tomatoes. Top it off with shredded Cheddar and fresh parsley for the perfect weeknight dinner.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 15
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.
STUFFED PEPPER SOUP
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Steps:
- Serve and enjoy!
Nutrition Facts : Calories 295 kcal, Carbohydrate 20 g, Cholesterol 67 mg, Fiber 3 g, Protein 25 g, SaturatedFat 4 g, Sodium 735 mg, Sugar 9 g, Fat 13 g, ServingSize 6 servings, UnsaturatedFat 0 g
STUFFED PEPPER SOUP
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
Time 1h
Yield 8 servings (2 quarts).
Number Of Ingredients 11
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
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
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
STUFFED GREEN PEPPER SOUP
I gave some of this soup to a neighbor who said that her husband probably wouldn't eat it as it had onions in it. She said he tried it, loved it, and asked me for the recipe. I have used instant brown rice, and it worked fine.
Provided by PatC
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h
Yield 10
Number Of Ingredients 15
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.
Nutrition Facts : Calories 515.1 calories, Carbohydrate 55.2 g, Cholesterol 71 mg, Fat 19.6 g, Fiber 5.9 g, Protein 29.2 g, SaturatedFat 6.1 g, Sodium 3861.2 mg, Sugar 20.5 g
Tips:
- Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling around the kitchen.
- Choose the Right Peppers: Bell peppers come in a variety of colors, including green, red, yellow, and orange. For this soup, you can use any color of bell pepper you like. However, red and orange peppers tend to be sweeter than green peppers.
- Roast the Peppers: Roasting the peppers before stuffing them adds a smoky flavor to the soup. You can roast the peppers in the oven or on a grill.
- Cook the Soup Low and Slow: Stuffed pepper soup is a great dish to make in a slow cooker. The low and slow cooking method allows the flavors to meld together and the soup to thicken.
- Add Some Heat: If you like spicy food, you can add some cayenne pepper or chili powder to the soup. You can also add some chopped jalapeños or serrano peppers.
- Serve with a Side of Bread or Rice: Stuffed pepper soup is a hearty and filling meal. Serve it with a side of bread or rice to make it even more satisfying.
Conclusion:
Stuffed pepper soup is a delicious and versatile dish that can be made with a variety of ingredients. It's a great way to use up leftover vegetables, and it's also a healthy and nutritious meal. So next time you're looking for a quick and easy soup recipe, give stuffed pepper soup a try.
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