Best Stuffed Bell Pepper Soup Recipes

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.

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 BELL PEPPER SOUP

Steps:

• 1. In a large skillet, brown ground meat over medium heat. Drain fat.
• 2. Add diced peppers, onions, and garlic.
• 3. Cook about 5-10 minutes over medium-low heat.
• 4. Transfer ground beef mixture to a large Dutch oven or soup pot. Add diced tomatoes.
• 5. Add tomato sauce.
• 6. Add chicken broth.
• 7. Add marjoram, salt, and pepper. Cover and simmer on low heat for 30 minutes.
• 8. While the soup is simmering, cook rice.
• 9. Just before serving, add rice to soup and mix thoroughly.

STUFFED GREEN BELL PEPPER SOUP

Steps:

• Prepare rice.
• Brown ground beef along with onion, green peppers, garlic, and celery.
• Drain.
• Add rice, meat mix, and the remaining ingredients to crock pot and cook on low until heated. (About 2-4 hours.).

SWEET & SAVORY STUFFED BELL PEPPER SOUP

Steps:

• In large soup pot brown turkey and white onion, then add all remaining ingredients except rice and green onion. Bring to a boil then add rice and green onion and reduce heat to low and simmer for 30 minutes stirring about every 5 minutes to keep rice from burning on the bottom.
• Serves 10-12.

STUFFED BELL PEPPER SOUP

Steps:

• Brown the ground beef, onion and garlic in large pot or Dutch Oven.
• Then add the chopped green bell pepper (I cut it up and place it in my food processor and give it a couple quick rotations - just enough to grind a bit of it, while still leaving some of it in larger pieces).
• Cook until the pepper is starting to get tender. Add rest of the ingredients, except cheese and rice and bring to a slow boil over low heat, stirring frequently to prevent sticking.
• Decrease heat to a simmer and cover. Simmer slowly for 30 minutes, stirring often. Add the rice and cook another 15 minutes, stirring and watching carefully. This soup can get pretty thick in a short amount of time.
• Add 1 cup of the cheese and stir until melted. Sprinkle individual servings with a little bit more of shredded cheddar (either mild or sharp) cheese.
• Note: I put the stewed tomatoes in my food processor and pulse them for a couple quick rotations before adding them to the soup pot.

STUFFED BELL PEPPER SOUP

Steps:

• Brown ground beef until fully cooked.
• Drain fat from beef and set aside, do not discard the fat.
• Saute the vegetables in the same pan.
• Add water or broth, beef base, ground beef and rendered fat, let simmer for at least 15 minutes. Salt and pepper to taste.
• The longer this soup simmers the better the flavor. Stir in desired amount of rice.
• For OAMC cooking divide soup into 2 cup containers and freeze without adding the rice. When ready to serve thaw and heat soup and serve with fresh rice. (You can probably freeze this with the rice in it just fine we just usually prefer to make the rice fresh.).

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.

RECYCLED STUFFED BELL PEPPER SOUP

Steps:

• MOST OF THE INGREDIENTS USED IN THE RECIPE. Please note you may not want to add additional meat to the soup, but my husband is such a hearty meat lover, that I added extra to the soup and cooked Polish Links on the side. Did not use the pepperoni as I had originally planned that is shown in this picture.
• These are the spices that I used to season the soup. Add the spices to a small bowl then blend together and set aside till needed.
• Chop the peppers and onions and remove the casing from the link sausages if you don't have bulk.
• Add sausage to large pot, and cook about 5-6 minutes then add in the peppers and onions. Cook until al dente.
• Add about half of the spice blend to the sausage and vegetable mixture, and stir to blend together.
• Next add in the canned diced tomatoes undrained. Then add in the rice, stir to blend together. Pour in the beef broth and water, (2 beef broth boxes of water), tomato paste & then stir till blended. Lower the heat and allow to cook about 15 minutes.
• Now add in the stuffed meat Ball mixture cut into large pieces, allow to heat through.
• Add the parmesan cheese just before serving time, stir to blend in. TASTE AND ADD ADDITIONAL SPICE BLEND IF NEEDED.
• Serve with your favorite side of crusty Bread and enjoy. Garnish with chopped fresh green onion tops if desired.

HEALTHY & HEARTY STUFFED BELL PEPPER SOUP

Steps:

• Using large saucepan.
• Brown ground meat of your choice in olive oil with onion and garlic.
• Chop the meat really small, drain.
• Add all other seasonings and ingredients.
• simmer for 1/2 hour.

STUFFED BELL PEPPER SOUP

Steps:

• 1. Add the cans of soup with two cans of water along with the peppers, onions, garlic and basil into a pot and heat on medium-high. 2. [Optional step, omit to make this dish vegetarian.] In a skillet, brown the ground beef and drain off the excess fat. Pour Worcestershire sauce over the ground beef and sprinkle with cayenne pepper and simmer until the liquid is cooked in, then add the meat to the pot. 3. Prepare the rice using a rice cooker or on the stovetop, and add the cooked rice into the soup. 4. Bring the soup to a boil, reduce heat and simmer for 5 to 8 minutes or until the vegetables are cooked through.