Pioneer woman stuffed pepper soup recipes - Comfort food
Author: Bessie Chick
Instead of having to hollow out the peppers, we chopped them up (on the large side, for more texture) and stirred them into a flavorful soup along with ground beef, rice and canned tomatoes. Ready in minutes when I get home from work, this soup becomes part of a balanced meal with a tossed salad, rolls or fruit.
Stuffed Pepper Soup
This Stuffed Pepper Soup delivers all the same flavors you love in classic stuffed peppers all in one big pot.
Total time: 60 minutes
Prep time: 35 minutes
Yields: 6 servings
Cuisine: American,Comfort Food
Number of ingredients: 15
Total time: 60 minutes
Prep time: 35 minutes
Yields: 6 servings
Cuisine: American,Comfort Food
Number of ingredients: 15
Ingredients:
- 1 tbsp. olive oil
- 1 lb. lean ground beef
- 1 tsp. dried Italian seasoning
- 1 medium onion, cut into 1/2-inch pieces
- 2 large green bell peppers, cut into 1/2-inch pieces
- 2 garlic cloves, minced
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 3/4 c. long-grain white rice
- 4 c. low-sodium beef broth
- 1 28-ounce can tomato puree
- 1 10-ounce can diced tomatoes with green chiles
- 2 tsp. Worcestershire sauce
- 1 1/2 c. grated pepper jack cheese (about 6 ounces)
- Chopped fresh parsley, for topping
How to cook:
- Heat the olive oil in a large dutch oven over medium-high heat. Add the beef, sprinkle with the Italian seasoning and cook, breaking up the meat into small pieces with a wooden spoon, until browned, 4 to 6 minutes.
- Add the onion and bell peppers and cook, stirring, until they start to soften, 4 to 6 minutes. Stir in the garlic, salt and pepper and cook for 30 seconds.
- Stir in the rice, then add the broth, tomato puree and diced tomatoes. Stir to combine.
- Bring the soup to a simmer, then reduce the heat to low, cover and cook until the rice is tender, about 25 minutes. Stir in the Worcestershire sauce. Ladle the soup into bowls and top with the cheese and parsley.
Stuffed Pepper Soup
This Stuffed Pepper Soup delivers all the same flavors you love in classic stuffed peppers all in one big pot.
Provided by: Ree Drummond
Total time: 60 minutes
Prep time: 35 minutes
Yields: 6 servings
Cuisine: American,Comfort Food
Number of ingredients: 15
Provided by: Ree Drummond
Total time: 60 minutes
Prep time: 35 minutes
Yields: 6 servings
Cuisine: American,Comfort Food
Number of ingredients: 15
Ingredients:
- 1 tbsp. olive oil
- 1 lb. lean ground beef
- 1 tsp. dried Italian seasoning
- 1 medium onion, cut into 1/2-inch pieces
- 2 large green bell peppers, cut into 1/2-inch pieces
- 2 garlic cloves, minced
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 3/4 c. long-grain white rice
- 4 c. low-sodium beef broth
- 1 28-ounce can tomato puree
- 1 10-ounce can diced tomatoes with green chiles
- 2 tsp. Worcestershire sauce
- 1 1/2 c. grated pepper jack cheese (about 6 ounces)
- Chopped fresh parsley, for topping
How to cook:
- {'@type': 'HowToStep', 'text': 'Heat the olive oil in a large dutch oven over medium-high heat. Add the beef, sprinkle with the Italian seasoning and cook, breaking up the meat into small pieces with a wooden spoon, until browned, 4 to 6 minutes. Add the onion and bell peppers and cook, stirring, until they start to soften, 4 to 6 minutes. Stir in the garlic, salt and pepper and cook for 30 seconds. Stir in the rice, then add the broth, tomato puree and diced tomatoes. Stir to combine. Bring the soup to a simmer, then reduce the heat to low, cover and cook until the rice is tender, about 25 minutes. Stir in the Worcestershire sauce. Ladle the soup into bowls and top with the cheese and parsley.'}
Stuffed Bell Pepper Soup
If you love the taste of stuffed bell peppers but not all the prep, you'll love this easy take! Instead of having to hollow out the peppers, we chopped them up (on the large side, for more texture) and stirred them into a flavorful soup along with ground beef, rice and canned tomatoes. Top it off with shredded Cheddar and fresh parsley for the perfect weeknight dinner.
Provided by: Food Network Kitchen
Total time: 30 minutes
Cook time: 30 minutes
Yields: 6 servings
Number of ingredients: 15
Provided by: Food Network Kitchen
Total time: 30 minutes
Cook time: 30 minutes
Yields: 6 servings
Number of ingredients: 15
Ingredients:
- 2 tablespoons olive oil
- 4 medium green bell peppers, diced
- 1 large yellow onion, diced
- Kosher salt and freshly ground black pepper
- 1 pound ground beef
- 2 cloves garlic, finely chopped
- 1 teaspoon fresh thyme leaves, chopped
- 1 teaspoon dried oregano
- 4 cups low-sodium beef broth
- One 14.5-ounce can diced tomatoes
- One 14.5-ounce can crushed tomatoes
- 3 tablespoons Worcestershire sauce
- 1 cup cooked white rice
- Shredded Cheddar, for serving
- Chopped fresh parsley, for serving
How to cook:
- 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.
Contest-Winning Stuffed Pepper Soup
This is an excellent example of how convenience foods can be combined for a tasty entree. Ready in minutes when I get home from work, this soup becomes part of a balanced meal with a tossed salad, rolls or fruit. For a variation, try chicken, turkey or even venison instead of ground beef. –Tracy Thompson, Cranesville, Pennsylvania
Provided by: Taste of Home
Total time: 30 minutes
Cook time: 25 minutes
Prep time: 5 minutes
Yields: 1 serving
Cuisine: Europe, Italian
Number of ingredients: 7
Provided by: Taste of Home
Total time: 30 minutes
Cook time: 25 minutes
Prep time: 5 minutes
Yields: 1 serving
Cuisine: Europe, Italian
Number of ingredients: 7
Ingredients:
- 1 package (8.8 ounces) ready-to-serve long grain and wild rice
- 1 pound ground beef
- 2 cups chopped green pepper
- 1 cup chopped onion
- 1 jar (26 ounces) chunky tomato pasta sauce
- 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
- 1 can (14 ounces) beef broth
Nutrition:
- Calories: 238 calories
- Fat: 8g fat (3g saturated fat)
- Cholesterol: 31mg cholesterol
- Sodium: 917mg sodium
- Carbohydrate: 28g carbohydrate (13g sugars
- Fiber: 4g fiber)
- Protein: 14g protein.
- Prepare rice according to package directions. Meanwhile, in a large saucepan, cook the beef, green peppers and onion until meat is no longer pink; drain. Stir in the pasta sauce, tomatoes, broth and prepared rice; heat through.
