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
STUFFED GREEN PEPPER
My family especially enjoys this dish in the summer when fresh tomatoes and green peppers are readily available. This recipe was given to me by my mother-in-law, they always ask me to make it for them!
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the tomatoes, onion, celery, tomato sauce, water, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Reduce heat and simmer 10-15 minutes. Meanwhile, cut tops off of green peppers and remove seeds; set aside. , In a large bowl, combine the ground beef, rice, basil and remaining salt and pepper. Fill peppers with beef mixture. Carefully place peppers in tomato sauce. Spoon some sauce over tops of peppers. , Cover and simmer for 40-45 minutes or until beef is cooked and peppers are tender.
Nutrition Facts : Calories 324 calories, Fat 9g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 1565mg sodium, Carbohydrate 34g carbohydrate (13g sugars, Fiber 7g fiber), Protein 27g protein.
STUFFED GREEN BELL PEPPER SOUP
Make and share this Stuffed Green Bell Pepper Soup recipe from Food.com.
Provided by Debe6496
Categories White Rice
Time 50m
Yield 16 serving(s)
Number Of Ingredients 10
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 GREEN PEPPER CUPS
"You can make this delicious main dish from start to finish in about half an hour," notes Merrill Powers of Spearville, Kansas. "I like the way the garden-fresh peppers keep their bright green color and crunchy texture."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Crumble beef into a 1-1/2-qt. microwave-safe bowl; add the onion. Cover and microwave on high for 2-3 minutes or until meat is no longer pink; drain. Stir in 1-1/2 cups tomato sauce, water, 1 tablespoon of Parmesan cheese, salt and pepper. Cover and microwave on high for 1-1/2 to 2-1/2 minutes. Stir in rice; cover and let stand for 5 minutes. Remove tops and seeds from peppers; cut in half lengthwise. Stuff with meat mixture; place in an ungreased microwave-safe shallow 3-qt. or 13-in. x 9-in. baking dish. Spoon remaining tomato sauce over peppers; sprinkle with remaining cheese. Cover and microwave on high for 6-8 minutes or until peppers are tender. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 303 calories, Fat 12g fat (5g saturated fat), Cholesterol 59mg cholesterol, Sodium 1226mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 3g fiber), Protein 25g protein.
STUFFED GREEN PEPPER SOUP
A meal on its own!!! Tastes just like stuffed peppers without all the glamour. Truly easy and satisfying. Comfort food at its finest. Can easily be prepared in a crock pot...at step 3 just throw it in the crock on med for 7 hours . It freezes nicely too!
Provided by Marmies
Categories Lunch/Snacks
Time 1h
Yield 20 , 20 serving(s)
Number Of Ingredients 12
Steps:
- In a large dutch oven brown meat and onion with salt and pepper.
- Add green pepper to partially cook - 5 minute.
- Add remaining ingredients.
- Bring to a boil,.
- Reduce heat and simmer 45 min untill rice cooked and peppers tender.
- Top with Parmesan or cheddar and serve with crusty bread.
- Enjoy!
Nutrition Facts : Calories 164.8, Fat 7.3, SaturatedFat 2.8, Cholesterol 30.8, Sodium 529.4, Carbohydrate 13.8, Fiber 1.5, Sugar 6.1, Protein 11
STUFFED GREEN PEPPER SOUP
My husband and I first tasted this soup in a restaurant and loved it. I'm diabetic, so I came up with this healthier-but just as tasty-version! Serve it with crusty rolls and a green salad for a hearty meal. -KayLyn VanderVeen, Grand Rapids, Michigan
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 3 cups.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 263 calories, Fat 11g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 1162mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges
STUFFED GREEN PEPPER CASSEROLE
This was a great way to use up leftover rice. I found this recipe as an alternative to stuffed peppers, but much faster. This is tasty and fast to make with ingredients you have on hand. Recipe courtesy of All You May 2013 and Whitney Coy of Lancaster, Ohio.
Provided by AmyZoe
Categories Low Cholesterol
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350. Line a rimmed baking sheet with foil. (I skipped this step and found I didn't need to worry about anything spilling anywhere by using a larger pan).
- In a large skillet over medium heat, cook sausage, stirring to break up chunks, until browned, 4 or 5 minutes. Put in bowl and wipe out skillet.
- Warm oil in skillet over medium heat. Add bell peppers and onion and cook, stirring, until peppers are just tender.
- Stir in sausage, tomatoes, tomato sauce, corn, garlic powder, salt, and pepper.
- Turn heat to high and bring to a boil, stirring occasionally.
- Reduce heat to medium-low and simmer 10 minutes, stirring once. Add rice.
- Pour mixture into a 9x13inch baking dish and place on baking sheet. (I found by putting the entire mixture into an 11x14" pan there was enough room, and I didn't need to dirty another dish or waste foil).
- Bake until bubbly, about 30 minutes.
- Remove from oven and sprinkle with cheddar.
- Return to oven and bake until cheese melts, about 3 to 5 minutes longer.
- Let stand 5 minutes before serving.
KIMMIE'S AMAZING STUFFED GREEN PEPPER SOUP
A super-delicious stuffed green pepper soup that is simple to make. The aroma while it's cooking is amazing, and the taste is to die for! Be sure to add the chopped bell peppers at the end, so they won't end up too mushy. I love stuffed green peppers, and when the flavors are condensed into an easy-to-prepare soup, it makes for a family favorite. It's great topped with shredded medium Cheddar cheese and a side of garlic bread!
Provided by SueHoo
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 1h45m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 261.9 calories, Carbohydrate 20.2 g, Cholesterol 51.7 mg, Fat 10.9 g, Fiber 3.1 g, Protein 19.1 g, SaturatedFat 4.2 g, Sodium 1094.1 mg, Sugar 4.8 g
STUFFED GREEN PEPPER SOUP
I got this recipe from my cousin and when the weather is getting cooler and this time of year is a great time to make soup. This soup is so good!
Provided by Debby DeRousse
Categories Vegetable Soup
Time 30m
Number Of Ingredients 9
Steps:
- 1. In 6 quart pan or Dutch oven, brown beef, drain. Add remaining ingredients, bring to boil. simmer 20-25 minutes or until tender.
STUFFED GREEN PEPPER CASSEROLE
It has all the basic ingredients for a yummy one dish meal the whole family will love! I think it can be customized such as serve all meat and vegetable ingredients over the rice instead of mixed with it. Use hashbrowns or diced potatoes in place of the rice or add additional vegetables if you desire. It's so versatile!
Provided by Deborah Foust-Vick
Categories Casseroles
Time 1h
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees and line a 9 x 13" glass or metal baking dish with aluminum foil. Set aside.
- 2. In a large skillet or stockpot, brown ground beef. drain if needed depending on the type of meat you are using.
- 3. Add garlic pepper seasoning, onions and green peppers to meat and saute until veggies are just tender.
- 4. While meat, peppers and onions are cooking, prepare the 2 1/2 cups rice. I used Microwave and it took about 5 minutes to cook and set for 4 minutes.
- 5. When rice is done, add canned ingredients to meat mixture and slowly mix in rice to thoroughly combine ingredients.
- 6. Pour mixture into the baking dish and flatten to even. Put in oven on next to bottom rack position and bake for 30 minutes.
- 7. After 30 minutes, remove from oven and top with cheese. Return to oven and cook for an additional 5 to 10 minutes until cheese is fully melted, a little longer if you wish to have crustier cheese.
- 8. Remove from oven. Let sit for about 5 minutes and serve. My family loved it!
LANCASTER COUNTY STUFFED GREEN PEPPER BOATS
With garden's last hurrah comes lots of peppers and tomatoes! Stuffed peppers have always been a fall favorite. Topping our old favorite with a slice of fresh tomato is awesome! Try this special added touch.
Provided by Dottie
Categories Main Dish Recipes Stuffed Main Dish Recipes
Time 1h20m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Bring a shallow pot of water to a boil. Immerse the bell peppers in boiling water for 3 minutes. Remove from the water, and drain. Place the peppers, cut side up, in a lightly greased 9x13 inch baking dish.
- In a medium bowl, combine the ground beef, onion and rice. Season with salt, pepper and garlic powder; mix with your hands until blended. Divide into 8 portions and mold into elongated patties. Stuff one patty into each pepper half. Pour the tomato soup over the stuffed peppers, dividing evenly. Top each one with a slice of tomato, pressing down to adhere. Cover with aluminum foil.
- Bake for 1 hour in the preheated oven, then remove the aluminum foil. Top with Cheddar cheese and return to the oven. Bake until cheese is melted, about 5 more minutes.
Nutrition Facts : Calories 606 calories, Carbohydrate 57.9 g, Cholesterol 105.2 mg, Fat 26.6 g, Fiber 4.3 g, Protein 34 g, SaturatedFat 12.9 g, Sodium 711.3 mg, Sugar 10.9 g
STUFFED GREEN BELL PEPPER SOUP
Everyone in our home loves this soup. (Exept for my brother who doesn't like cooked green peppers.) This soup in INCREDIBLY easy and delicious! Even those who don't like stuffed peppers love this. Sprinkle cheddar cheese on top if desired.
Provided by Essie Jane
Time 4h15m
Yield 5 quarts, 12-15 serving(s)
Number Of Ingredients 14
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.).
Nutrition Facts : Calories 569.6, Fat 14.4, SaturatedFat 5, Cholesterol 51.4, Sodium 936.6, Carbohydrate 86.9, Fiber 6.2, Sugar 10.4, Protein 23.7
4-STUFFED GREEN BELL PEPPER RECIPE WITH RED HATS!
I had fun putting together this delicious recipe...I tweaked a few different recipes, and came up with this one. My friend said I could make Hungarian stuffed pepper from my recipe! Just cover them with little tomato juice and water. Simmered on top of the stove..What a great result that is served in a soup bowl! It just cries...
Provided by Nancy J. Patrykus
Categories Turkey
Time 30m
Number Of Ingredients 9
Steps:
- 1. Cover the green peppers with water, and simmer 3 minutes.Drain. Brown the ground meat.Add to the meat mixturs bouillon cube,1/3cup hot water some catsup and 1/2 cup cooked tomatoes. Heat well. I used canned cubed tomatoes) Then add the rice... or toasted bread cubes. Maybe even add some cooked kidney beans or cooked corn.
- 2. Stuff pepppers and place in a shallow baking dish. My friend bakes them in a cup cake pan! Bake at 400F. for 15-20 minutes. Top with a generous amount of catsup. (the red bonnet) HA! In the fotos I had a stuffed tomato in the center. That turned out great. I have a friend that will not eat green peppers!! Serve & enjoy.
- 3. ****For "HUNGARIAN STUFFED PEPERS". NOTE:...Do not pre-cook the stuffed peppers.!!! Put stuffed peppers in a pan. Combine and cover with equal parts of tomato juice and water. Simmer at least 2 hours. Serve in soup bowls, topped with catsup,sour cream, or even yogurt. ****FOTO #3 Being as I am a Queen of a RED HAT group..You just know I had to insert this RED HAT foto!...LOL
STUFFED GREEN PEPPER SOUP FOR A CROWD
Make and share this Stuffed Green Pepper Soup For A Crowd recipe from Food.com.
Provided by Chef Songull
Categories White Rice
Time 2h15m
Yield 8-10 bowls, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- In a 12" skillet cook hamburger and onion for 10 minutes or until meat is browned and no longer pink.
- Add garlic and cook just until fragrent. Set aside.
- In a medium saucepan bring 2 cups water to a boil. Add uncooked rice, cover and remove from heat for 5 minutes, fluff with fork and set aside.
- In 6-quart crockpot or dutch oven add hamburger mixture, green peppers, celery, mushrooms, tomato sauce, diced tomatoes, basil, salt and pepper.
- Cook at low temperature just until peppers are softened but still have a little crunch to them.
- Add rice and serve.
Nutrition Facts : Calories 540.9, Fat 14.4, SaturatedFat 5.2, Cholesterol 76.1, Sodium 2272, Carbohydrate 71.4, Fiber 10.1, Sugar 23.5, Protein 34.9
STUFFED GREEN PEPPER SOUP
Steps:
- Saute in oil garlic, gr pepper then add beef, once browned add to dutch oven. Salt & pepper, add tomatoes, water, tomato paste & cheese. Cook on medium heat until comes to boil. Add rice an remove from heat & cover. Let stand 5 mins till rice is done. Service with extra cheese on top.
STUFFED GREEN PEPPER SOUP II
Categories Pepper
Number Of Ingredients 15
Steps:
- Scramble the ground beef and sausage in a frying pan and cook until lightly brown. Drain. Return to heat and add garlic, onion, peppers, celery, parsley and cook until transparent. Set aside and make soup mix, as follows. In a large soup pot, mix the following: French Onion soup mix, water, beef broth, sugar, rice, tomatoes and tomato sauce. Add these spices - fennel seeds, 1 tsp. paprika, 1/2 tsp basil and salt and pepper to taste. Boil until rice is almosst done then add skillet meat, etc. Cook on low for about 1 hour, stirring frequently. Last, add one large can of tomato soup (about a quart), stirring in very well. If soup is too thick, add water and simmer 15 minutes longer. If soup looks watery, add potato flakes.
PLANT-BASED STUFFED GREEN PEPPER
Green pepper stuffed with vegan ingredients. Use organic ingredients if possible.
Provided by newday2d
Categories Everyday Cooking Vegan
Time 1h20m
Yield 4
Number Of Ingredients 10
Steps:
- Combine tomatoes, onion, celery, water, tomato sauce, 1 teaspoon salt, and 1/4 teaspoon black pepper in a large saucepan; bring to a boil. Reduce heat and simmer until onion is tender, 10 to 15 minutes.
- Combine remaining 1 teaspoon salt, 1/4 teaspoon black pepper, brown rice, and basil in a bowl. Fill green bell peppers with rice mixture. Carefully place peppers in the tomato sauce mixture, spooning some sauce over tops of peppers.
- Cover saucepan and simmer until peppers are tender, 40 to 45 minutes.
Nutrition Facts : Calories 176.4 calories, Carbohydrate 38.3 g, Fat 1.5 g, Fiber 7.9 g, Protein 6 g, SaturatedFat 0.3 g, Sodium 1498.7 mg, Sugar 12.6 g
EASY STUFFED GREEN PEPPER CUPS
I make these often as they are a favorite - I usually make enough for 2 or 3 meals, freeze those extra stuffed peppers uncooked. Thaw, microwave and enjoy for another meal or two! My Dad, Grandpa George Bakay, loved to make this for a meal. He never left a recipe, so I came up with this one on my own and think it tastes so much like his.
Provided by Rose M. Helle @recipes4fun
Categories Beef
Number Of Ingredients 9
Steps:
- Brown ground beef in the microwave with the chopped onion.
- Stir in 1-1/2 cups of the tomato sauce with 1 Tab parmesan cheese. salt and pepper.
- Cover and cook in the microwave on high for 2-1/2 to 3-1/2 minutes.
- Stir in the uncooked rice; cover and let stand for 5 minutes.
- Remove tops and seeds from the peppers; cut in halves from the top down. Stuff peppers with the meat mixture.
- Place in an ungreased microwave-safe 3 qt or 13x9 baking dish.
- Spoon remaining tomato sauce over the tops and top with the remaining parmesan cheese.
- Cover with a vented sheet of plastic wrap and microwave for 10 to 12 minutes or until peppers are soft. Let stand 5 minutes before serving.
GRILLED GREEN CHILE-STUFFED PEPPER STEAKS WRAPPED IN BACON
Steps:
- Slice the steaks horizontally to create a pocket, but do not cut all the way through the steak. Place a green chile into each of the pockets. Wrap a strip of bacon around each steak in the same direction as the pocket and secure with a toothpick.
- Wrap the peppercorns in a kitchen towel and with a meat pounder or rolling pin gently pound the peppercorns until coarsely crushed. Press the crushed peppercorns into the sides of each steak. Place the steaks into a non-metallic pan.
- To make the marinade: combine the habanero sauce, Worcestershire, soy sauce, vinegar, and garlic powder in a bowl. Pour the marinade over the meat, and marinate in the refrigerator for 2 to 3 hours.
- Preheat the grill and bring the steaks up to room temperature before placing on the grill. Grill the steaks over medium heat for about 12 to 16 minutes for medium-rare or until the internal temperature reaches 150 degrees F.
- Place the steaks on individual plates and serve.
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