Best Stuffed Pepper Stoup Rachael Ray Recipes

Sausage, Peppers and Onions Stoup image

Provided by Rachael Ray : Food Network

Time 27m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
1 1/2 pounds hot or sweet bulk Italian sausage
4 cloves garlic, finely chopped
3 to 4 cubanelle peppers, seeded and thinly sliced
2 medium-large onions, thinly sliced
2 tablespoons balsamic vinegar
2 cups chicken stock
2 (15-ounce) cans or 1 (28-ounce) can crushed or diced fire roasted tomatoes
1/4 cup finely chopped parsley leaves
1/2 cup basil leaves, torn
1 cup shredded Parmigiano-Reggiano

Steps:

Heat extra-virgin olive oil in deep skillet, add sausage and brown a few minutes then add garlic, peppers, onions and cook until soft, 6 to 7 minutes more.
Deglaze pan with a little vinegar, stir in stock and tomatoes and reduce heat to simmer, cook 5 minutes more then stir in parsley and basil and serve with cheese on top.

Stuffed Cabbage Stoup image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 37m

Yield 4 servings

Number Of Ingredients 18

4 tablespoons extra virgin olive oil, divided
1 cup raw white rice
1 quart plus 2 cups chicken stock, divided
1 1/2 pounds ground meatloaf mix (a combination of beef, pork and veal)
1/2 teaspoon allspice, eyeball it in your palm
1 1/2 teaspoons coriander, half a palm full
2 teaspoons smoked paprika, eyeball it in your palm
Salt
Pepper
1 bay leaf
1 onion, chopped
2 cloves garlic, minced
1 carrot, thinly sliced with a vegetable peeler into strips then finely chopped
1/2-3/4 head Savoy cabbage, thinly sliced
1 (28-ounce) can diced tomatoes
1 cup tomato sauce
3 tablespoons dill, finely chopped
Handful of flat-leaf parsley, chopped

Steps:

Heat a sauce pot over medium-high heat with 2 turns of the pan of extra-virgin olive oil, about 2 tablespoons. Add the rice and toss to coat in oil. Add 2 cups of chicken stock, bring up to a simmer, cover and cook for 16 to 18 minutes or until the rice is tender.
Heat a deep pot over medium high heat. Add the remaining extra-virgin olive oil, once hot add meat and begin to brown, 2 to 3 minutes. Season the meat with allspice, coriander, smoked paprika, salt and pepper. Add bay leaf, onions, garlic and carrots. Cook veggies 2 to 3 minutes to begin to soften them, then add cabbage and wilt it down a bit. Add tomatoes, tomato sauce, and remaining stock and cover the pot. Raise the heat to high and bring the soup to a simmer. Simmer for about 10 minutes. Once the rice is cooked, add to the soup and continue to simmer for 2 to 3 minutes. Stir in parsley and dill, adjust salt and pepper to your taste, and serve.

Stuffed Pepper Stoup - Rachael Ray image

Provided by shawnajean

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons extra virgin olive oil (EVOO)
1 1/2 lbs ground sirloin
salt and black pepper
1/2 teaspoon allspice (eyeball it)
4 garlic cloves, chopped
1 large onion, cut into bite-sized pieces
3 green bell peppers, seeded and cut into bite-sized pieces
1 bay leaf
1 quart chicken stock
1 (28 ounce) can crushed tomatoes
1 cup orzo pasta
12 -15 basil leaves, shredded
grated parmigiano-reggiano cheese, to pass at table

Steps:

Heat a medium soup pot over medium-high heat with EVOO. When oil is hot, add beef and season with salt, black pepper and allspice. Brown the meat, about 5 minutes, then add garlic, onions, peppers and bay leaf, and cook 7-8 minutes, until veggies are tender.
Stir in stock and tomatoes and bring to a boil.
Add pasta and cook to al dente, 7-8 minutes.
Turn off heat and fold in the basil.
Serve in shallow bowls with grated cheese on top.

Nutrition Facts : Calories 704.5, Fat 28.1, SaturatedFat 8.9, Cholesterol 117.8, Sodium 725.1, Carbohydrate 63.3, Fiber 7.5, Sugar 8.7, Protein 50.4

Italian Chicken Stoup with Porcini, Portobello and Peppers image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 1h15m

Yield s: 4 to 6 servings

Number Of Ingredients 20

1 large red bell pepper
1/3 cup dried porcini mushrooms (a handful)
3 cups homemade or store-bought chicken stock
3 tablespoons EVOO
4 ounces pancetta, cut 1/8-inch thick, diced
2 large portobello mushroom caps, chopped
1 onion, finely chopped
4 cloves garlic, finely chopped
1 red chile pepper, thinly sliced
2 sprigs fresh rosemary, finely chopped
1 large bay leaf
Kosher salt and freshly ground black pepper
1/4 cup tomato paste
1 cup dry red or white wine
One 14-ounce can stewed tomatoes
4 cups pulled or chopped cooked chicken meat
Ciabatta or other crusty bread
Shaved pecorino cheese, for garnish
Coarsely chopped fresh flat leaf parsley, for garnish
Bread, for serving

Steps:

Char the pepper on a gas burner or under the broiler with the oven door slightly ajar to allow steam to escape. Place the evenly charred pepper in a bowl, cover and cool. Peel and seed the pepper, and then chop.
Meanwhile, place the dried mushrooms in a small pot with the chicken stock and bring to a boil. Reduce the heat and simmer a few minutes to soften mushrooms. Once tender, turn off the heat.
While the dried mushrooms are softening up, heat the EVOO in a Dutch oven over medium-high heat. Add the pancetta and brown 2 minutes. Add the portobello mushrooms and brown until dark, 8 to 10 minutes. Add the onions, garlic, chile pepper, rosemary and bay leaf. Season with some salt and pepper and cook to soften, 10 minutes. Add the tomato paste and stir 1 minute. Add the wine and stir. Add the porcini mushrooms and their stock, all but the last few spoonfuls, as grit may have settled here. Add 3 cups water, the stewed tomatoes, chicken and chopped roasted red peppers. Bring to a low boil, and simmer 15 minutes. Cool and store for a make-ahead meal. Reheat over medium heat, adding water if necessary to thin.
Serve in shallow bowls. Top with the shaved pecorino and parsley, and bread for mopping.