Rice - Campbell's tomato soup stuffed peppers recipes

Author: Alan Kaszynski

Quick & Easy in half the time with the Instant Pot electric pressure cooker Garden fresh bell peppers stuffed with a seasoned meat and rice mixture and topped with cheese and a tomato gravy. Make and share this Stuffed Bell Peppers in Tomato Soup recipe from Food.com.

Stuffed Bell Peppers in Tomato Soup
Easy Stuffed Bell Peppers
Stuffed Green Peppers with Tomato Soup
Stuffed Bell Peppers
How to cook stuffed peppers in tomato soup?
What's in a stuffed pepper recipe?
How do you make tomato soup with tomato sauce?
How do you cook green bell peppers for Soup?

Stuffed Bell Peppers in Tomato Soup

Make and share this Stuffed Bell Peppers in Tomato Soup recipe from Food.com.
Provided by: Keeferop
Total time: 135 minutes
Cook time: 90 minutes
Prep time: 45 minutes
Yields: 6 servings
Number of ingredients: 9

Ingredients:

6 green bell peppers
1 lb lean ground beef
1 medium onion, finely chopped
1/8 cup water
1 cup raw rice
salt and pepper
2 (10 3/4 ounce) cans campbell's tomato soup
1 (12 ounce) can evaporated milk
2 tablespoons sugar

Nutrition:

How to cook:

Chop off the top of each pepper. Core out that green pepper taking out as many seeds and veins as possible. The peppers should look like a cup.
Mix together the beef, onion, water, rice, salt & pepper.
Fill each pepper being careful not to press the stuffing down too much (the rice will expand as it cooks).
Place the peppers, stuffed side up, in a pot. Fill the pot with enough water to come halfway up the side of the peppers.
Cook on low for 90 minutes until the stuffing is cooked through.
Drain the water, reserving the liquid.
Mix the tomato soup, evaporated milk, and sugar. Add enough of the reserved liquid to make the soup the correct consistency.
Warm and add the peppers. Enjoy!

Notes: Recipes, Results 1 - 10 of 25 for stuffed peppers campbells soup. 1 2 3 Next. 1. EASY RETRO CHICKEN CASSEROLE. Spray a 9x13" casserole dish Combine onion, green pepper, celery, garlic, tomato paste, tomato sauce and tomato soup in saucepan and simmer until 300 degrees for 1 hour.

Tags:

campbells tomato soup stuffed peppers stuffed bell peppers in tomato soup bell peppers in tomato soup green peppers with tomato soup stuffed green peppers with tomato soup

Stuffed peppers boiled in tomato soup!

Stuffed peppers in tomato soup , very easy to cook at home.Ardei umpluți fierți in supa de pasta de roșii!

Easy Stuffed Bell Peppers

Make and share this Easy Stuffed Bell Peppers recipe from Food.com.
Provided by: heather3404
Total time: 75 minutes
Cook time: 60 minutes
Prep time: 15 minutes
Yields: 6 servings
Number of ingredients: 9

Ingredients:

3 bell peppers
2 lbs ground beef (approximately 2- 2 1/2 lbs)
1/2 medium sweet onion (1/2 -1 onion is fine)
1 cup uncooked rice (I used white rice)
3 (10 3/4 ounce) cans campbell's tomato soup
1 (10 3/4 ounce) can water (from used soup can)
salt, to taste
pepper, to taste
garlic, to taste

Nutrition:

How to cook:

Cut and clean 3 bell peppers length wise from stem to butt. Remove seeds and stem and set aside.
Mix ground beef, onion, rice, and 1 can of tomato in large glass bowl. Season as desired with salt, pepper, garlic, etc --.
Pour 1 can of tomato soup into a deep baking pan and add 1 can of water. Mix together.
Fill each pepper 1/2 with ground beef until all the peppers are full and meat mixture is gone. Place each stuffed pepper into pan. Use 1 can of tomato soup to top each pepper.
Cover with aluminum foil and bake at 450 degrees for approximately 1 hour or until peppers are soft.
****You can also add cheese or other toppings to the top of the peppers. In addition, if you don't have rice you can use Ritz crackers. Some people like to add an egg to the meat mixture to help the meat stick together. I like to serve these with a side or rice or mashed potatoes. They are even good with noodles. Quick, easy, and very yummy!

Notes: Cambells soup stuffed pepper recipes, Stuffed green peppers take on a fresh new personality with Pepperidge Farm(R) Herb Seasoned Stuffing, ground beef, onion, tomatoes and sweet corn kernels. …

Stuffed Green Peppers with Tomato Soup

Quick & Easy in half the time with the Instant Pot electric pressure cooker
Provided by: Grace Buonpane
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 0 servings
Number of ingredients: 8

Ingredients:

Nutrition:

Serving Size: 6 serving

How to cook:

Cut the tops off the peppers clean out the inside.
Mix the ground beef, onion flakes, and rice, salt, and pepper.
Stuff the peppers with the meat mixture, set aside.
First add 1 cup of water, next set the stuffed peppers in the pot on top of the water, next mix together the cans of tomato soup and the cans of water and pour over top of the peppers.
DO NOT MIX
Secure the lid and set to lock. Set the Instant Pot on low pressure for 20 minutes. When time is up do a fast release.
Use a food thermometer to ensure that the temperature inside the peppers of the meat is at 160° F. If not yet at this temperature, close the Instant Pot and cook for another 10 minutes.
If cooking on the stove, mix the soup the 4 cans of soup and the 2 cans of water, set the peppers in the soup mixture, and cook on the stovetop in a large soup pan 2 hours, or until the internal temperature is at 160 ° F.

Notes: Campbell's® Frozen Entrées Traditional Stuffed Green, 1 stuffed pepper and sauce (189g) amount per serving: calories 210 % daily value * total fat: 9g: 12%: green peppers, tomato puree (water, tomato paste), rice, …

Stuffed Bell Peppers

Garden fresh bell peppers stuffed with a seasoned meat and rice mixture and topped with cheese and a tomato gravy.
Provided by: Tina Butler | Mommy's Kitchen
Total time: 55 minutes
Cook time: 25 minutes
Prep time: 30 minutes
Yields: 0 servings
Number of ingredients: 13

Ingredients:

4 - 5 large green bell peppers
1 pound ground beef or turkey
1 1/2 cups uncooked rice
3 cups water
1 - small onion, chopped
1 clove garlic, minced
salt and pepper to taste
onion powder, to taste
garlic powder, to taste
1 10 ounce cans condensed tomato soup, undiluted
2/3 cup shredded pepper jack or mozzarella cheese
1 10 ounce can Tomato Soup, undiluted
1 teaspoon Worcestershire sauce

How to cook:

Preheat oven to 350 degrees.
Cut the bell peppers in half lengthwise and remove the membrane and seeds.
Rinse peppers under cold water and place on a paper towel.You will need to steam the peppers a bit before stuffing and baking them.
To steam the peppers place the peppers in a large sauce pot and cover with cold water.While the peppers steam, prepare and cook the rice (1 1/2 cups rice to 3 cups water) and set aside.
Bring the water to a simmer and cover the pot and steam the peppers for about 5 minutes. You want the peppers to be slightly soft.
Remove peppers and rinse under cold water; set aside on a paper towel to drain and then add the peppers to a baking dish that has been sprayed with non-stick spray.
In a large skillet, cook the ground beef and onion until the meat is no longer pink. Add the garlic and cook for an additional 2 minutes.
Remove from the heat and drain off any grease.Add the salt, pepper, onion powder, garlic powder and cooked rice. Add (1) can of tomato soup (do not add any water) and gently mix together into the meat and rice mixture.
Spoon the meat and rice mixture into each pepper and top with a bit of shredded cheese. Place the peppers back into the baking dish.
Cover the peppers with foil and bake in a 350 degree oven until the peppers are tender and heated through about 20 - 25 minutes. Remove the foil the last 10 minutes of baking.
To make the tomato gravy, add the second can of soup to a small pot. Add 1 teaspoon Worcestershire sauce and mix and simmer on low until heated through.
Pour the sauce over the cooked peppers when ready to serve.

Notes: Modern Trick to your Mom’s Stuffed Green Peppers, Stuff the peppers with the meat mixture, set aside. First add 1 cup of water, next set the stuffed peppers in the pot on top of the water, next mix …