recipe for stuffed pepper soup?

Question

anyone have a recipe for stuffed pepper soup?

Answer 1

STUFFED PEPPER SOUP

2 lbs ground beef
1 lg onion chopped
5 green peppers, chopped
Brown the above ingredients and drain well. Now add:
6 cans of Tomato Soup and 5 soup cans of water
1 can of beef broth & 1 broth can of water
2 tsp of Brown Sugar
2 small cans of Tomato Sauce
3/4 cup of uncooked white rice

Simmer on low until the rice is cooked. You may eventually want to add about another cup or so of water, if the soup gets too thick.

(I've doubled this recipe and frozen a portion of it. When I go to use the frozen batch, I added a can of beef broth and another can of tomato soup. It just seemed that after it was frozen it was really thick!)

Answer 2

Stuffed Pepper Soup
Ingredients
1 1/2 pounds ground beef, browned and drained
3 cup diced green peppers
28-oz can diced peeled tomatoes
28-oz can tomato sauce
1 15-oz can beef broth
3/4 cup brown sugar
2 cup cooked rice
seasonings to taste
hot sauce (optional)

Directions
Mix all ingredients except cooked rice in large pan. Bring to a boil and simmer for 30 minutes or until peppers are softened. Add cooked rice. Tastes just like stuffed peppers!

Answer 3

1 pound ground sirloin
1 green bell pepper, chopped
1 cup finely diced onion
1 (29 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 (14 ounce) can chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
salt and pepper to taste
1 cup white rice

DIRECTIONS
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.

Don't Think of adding the rice to the soup & letting it cook in the broth.it will rather absorb all the liquid, and the recipe wouldn't be soup anymore. It will turn out more like a stew.

Answer 4

My Stuffed Pepper Soup

I've had 'stuffed pepper soup' at different eating establishments...but we prefer mine. We like spice and lots of bell peppers!!
by katie in the UP Requires Premium MembershipMy Notes

12 servings 1 hour 15 min prep

2 lbs lean ground beef
8 large green bell peppers, large chunks
1 large onion, chopped
2-3 jalapenos, chopped (veins and seeds included)
1 (28 ounce) can chopped tomatoes
1 (8 ounce) can tomato paste (4 cans of water)
1 (32 ounce) carton beef broth
3 cups steamed rice
instant onion soup mix (i've also been know to toss in a couple of pkg)

In a large stock pot brown beef and onions. Add peppers.
Cook approx 5-10 minutes. Add all ingredients except cooked rice. Simmer for 30 minutes on low. Add rice and serve.

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Stuffed Green Pepper Soup

This has same effect less time.

1 dutch oven full 40 min 10 min prep

1 lb ground beef
1 can tomato juice
1 jar salsa
1 bag frozen, chopped green peppers
1 bag frozen, chopped onions
1 cup cooked rice (, or 1 bag of boil in bag rice)

Brown ground beef and cook rice.
Mix together all ingredients and cook as soup.

Answer 5

Rice and Veggie Stuffed Pepper Soup
[Reset]
Keys : Casseroles Vegetables
Ingredients :

4medbell peppers diced
1tblolive oil
1medonion -- chopped
1cupcelery diced
3clvgarlic minced
1smzucchini diced
1cupcarrots diced
2lrgcans tomato juice
1candiced tomatoes with juice
1tspItalian seasoning
2cupcooked brown rice
1/8tspblack pepper
salt to taste

Method :

* Heat oil in a large nonstick skillet over medium heat. Add onion, carrots,peppers and garlic and saute until onion softens, about 3 minutes.
* Stir in zucchini, tomato juice, Italian seasoning and salt. Bring to a boil, reduce heat and simmer for about 15 minutes. Stir rice into pepper mixture.





















Stuffed Pepper Soup
Servings [Reset]
Keys :
Ingredients :

2lbGround beef
1can(28oz) tomato sauce
1can(28oz) diced tomatoes, undrained
2cupCooked converted or long grain white rice
2cupChopped green pepper
2xBeef bouillon cubes
1/4cupPacked brown sugar
2tspSalt
1tspPepper

Method :

* Someone on this list (sorry I forgot who) asked for a recipe for Stuffed Pepper Soup. I found this in the Oct/Now '96 issue of Taste of Home. I hope it's what you were looking for:
In a large saucepan or Dutch oven, brown beef; drain. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 mins or until peppers are tender.
* Yield 10 servings.





















Stuffed Roast Pepper Soup
Servings [Reset]
Keys : Soups Stews
Ingredients :

2lbGround beef
1/2medOnion, chopped
8cupWater
8xBeef bouillon cubes
2canTomatoes with liquid, (28 ounces each) cut up
2cupCooked rice
2tspSalt
1/2tspPepper
1/2tspPaprika
3xGreen, yellow or sweet red
Peppers, seeded and chopped

Method :

* In a large Dutch oven or soup kettle, cook ground beef with onion until the meat is brown and the onion is tender; drain. Add bouillon cubes, tomatoes, rice and seasonings. Bring to a boil; reduce heat and simmer, covered, for 1 hour. Add chopped peppers; cook, uncovered, for 10-15 minutes or just until tender.
* Yield: 14-16 servings (4 quarts).

Answer 6

STUFFED GREEN PEPPER SOUP

1 lb ground beef
1 envelope dry onion soup mix
1 can (14.5 ounces) diced tomatoes
1 can (15 ounces) tomato sauce
1 cup cooked white rice
2 large green bell peppers, chopped
1 beef bouillon cube
1/8 cup packed brown sugar
2 tablespoons apple cider vinegar
1 1/4 cups water
mozzarella cheese for finishing (optional)

In a large pot, brown beef thoroughly. Drain grease and return to pot. - Stir in dry soup mix and heat thoroughly.

Add remaining ingredients (except rice) and bring to a boil. Reduce heat and simmer for 30-40 minutes or until peppers are soft. Add rice and heat through.

Scoop into bowls and sprinkle with mozzarella cheese.

Makes 5 servings.

Answer 7

Stuffed Sweet Pepper Soup
1 pound ground beef
2 quarts water
1 quart tomato juice
3 medium sweet red pepper, diced
1-1/2 cups chili sauce
1 cup uncooked long grain rice
2 celery ribs, diced
1 large onion, diced
2 teaspoons browning sauce, optional
3 chicken bouillon cubes
2 garlic cloves, minced
1/2 teaspoon salt
In a large kettle or Dutch oven over medium heat, cook beef until no longer pink; drain. Add the remaining ingredients; bring to a boil.
Reduce heat; simmer, uncovered, for 1 hour or until the rice is tender. Yield: 16 servings (4 quarts).
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=10857

Answer 8

INGREDIENTS
1 pound ground sirloin
1 green bell pepper, chopped
1 cup finely diced onion
1 (29 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 (14 ounce) can chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
salt and pepper to taste
1 cup white rice
DIRECTIONS
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.

Answer 9

try foodtv.com