Best Kittencals Unstuffed Pepper Soup Recipes

UNSTUFFED PEPPER SOUP

Steps:

• In a dutch oven or large saucepan, cook beef, peppers, and onions over medium heat until meat is no longer pink; drain.
• Stir in the broth, soup, tomatoes, and mushrooms.
• Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes, stirring occasionally.
• Add the rice, heat through and serve.

UNSTUFFED PEPPER SOUP

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Heat a large pot over medium-high heat. Cook and stir beef, bell peppers, and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Pour broth and tomato soup into the pot; add crushed tomatoes and mushroom pieces. Bring the soup to a boil, reduce heat to medium-low, cover the pot, and simmer the soup, stirring occasionally, until the vegetables are tender, 30 to 40 minutes.
• Stir rice into the soup, breaking clumps into individual grains; cook until the rice is hot, about 5 minutes.

UNSTUFFED PEPPER SOUP

Steps:

• In a large saucepan cook the beef, green peppers and onion over medium heat until meat is no longer pink,drain.
• Stir in the broth,soup,tomatoes and mushrooms.
• Bring to a boil.
• Reduce heat,cover and simmer for at least 30 mins.,stirring occasionally.
• Add rice,heat through.
• Ready in 1 hour or less.

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.

KITTENCAL'S STUFFED GREEN BELL PEPPERS

Steps:

• Grease an 11 x 7-inch baking dish or a casserole dish.
• Cut off about 1/2-inch off the tops of the peppers, scoop out the seeds from inside.
• Discard the stems and chop the pepper tops.
• Heat oil in a large skillet over medium-high heat.
• Add in onions, garlic, parsley, chopped pepper (from the tops) and dried chili flakes (if using) for about 7-8 minutes.
• Add in ground beef and Italian sausage meat; cook for about 10 minutes (you do not need to cook the ground beef completely as it will cook more in the oven).
• Season with seasoning salt (I use about 1 tablespoon) and black pepper then add in grated Parmesan cheese and paprika; cook for 2 minutes more; transfer mixture to a large bowl and cool for about 20 minutes (or more).
• Mix in the egg, cooked rice and about 3/4 cup marinara sauce; using clean hands mix thoroughly until well combined.
• Equally fill each pepper cavity with the beef/rice mixture.
• Place the peppers in prepared baking dish.
• Drizzle some marinara sauce over each top and then pour the rest of the sauce around each of the peppers, lifting each pepper up so that the sauce will get underneath.
• Preheat oven to 400 degrees F (second-lowest rack, do not bake on lowest oven rack or the bottom of the peppers will scorch).
• Tent loosely with heavy foil.
• Cook for about 1 hour and 15 minutes, or until the peppers are very tender (might take longer than 1 hour depending on the size of your peppers).
• Uncover and sprinkle the tops with grated mozzarella cheese return to oven uncovered and cook for another 10-15 minutes or until the cheese is melted.
• **NOTE** to speed the cooking process up you can boil the pepper shells for about 6-7 minutes in boiling water, drain upside down on a towel for about 20-30 minutes or more and then fill with mixture.