Portillos stuffed green pepper soup recipes - Dinner recipes

Author: Marvin Curry  

Simply stuff tender green bell peppers with cheesy ground beef and rice filling, cover them with tomato sauce, and bake until golden! —KayLyn VanderVeen, Grand Rapids, Michigan This tasty Vegetarian Stuffed Pepper Soup has both stove top and slow cooker instructions!

Stuffed Green Peppers

Stuffed Green Peppers
Savory and delightfully easy-to-make stuffed green peppers are a great healthy option for lunch or dinner! Simply stuff tender green bell peppers with cheesy ground beef and rice filling, cover them with tomato sauce, and bake until golden!
Provided by: Angela
Total time: 65 minutes
Cook time: 55 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: Mexican,Spanish
Number of ingredients: 11
  • 6 green bell peppers
  • each, salt & pepper ((to taste - plus ¼ teaspoon salt for the boiled peppers))
  • 1 lb ground beef
  • ⅓ cup onion ((chopped))
  • ¼ tsp garlic powder
  • 14 ½ oz diced tomatoes
  • ½ cup long grain white rice ((uncooked))
  • ½ cup water ((plus more for mixing with the canned tomato soup))
  • 1 tsp Worcestershire sauce
  • 1 cup cheddar cheese ((shredded))
  • 21 ½ oz tomato soup ((2 10.75 ounce cans condensed soup))
  • Calories: 432 kcal
  • Carbohydrate: 38 g
  • Protein: 22 g
  • Fat: 22 g
  • Saturated Fat: 10 g
  • Trans Fat: 1 g
  • Cholesterol: 73 mg
  • Sodium: 670 mg
  • Fiber: 4 g
  • Sugar: 14 g
  • Unsaturated Fat: 10 g
  • Serving Size: 1 serving
How to cook:
  1. Prep
  2. Over high heat, bring a large pot of salted water to a boil. Cut the tops off the bell peppers and remove the seeds. Drop the peppers in the boiling water and allow them to cook for 5 minutes. Use tongs to remove the peppers. Salt the inside of each bell pepper with a ¼ teaspoon of salt, or to taste, then set them aside for later.
  3. Brown
  4. In a skillet over medium-high heat brown the ground beef with the chopped onions for 5-6 minutes. Drain off the excess fat and season with garlic powder, salt, and pepper.
  5. Simmer
  6. Next, add the canned tomatoes, rice, water, and Worcestershire sauce. Stir to combine then cover and allow to simmer for 15 minutes, or until rice is fully cooked. Remove from heat, then stir in the cheese.
  7. Stuff
  8. Preheat the oven to 350°F (175°C). Use a spoon to scoop an equal amount of the ground beef and rice mixture into each bell pepper. Place the bell peppers on a baking dish with the open side up.
  9. Make sauce
  10. In a medium mixing bowl, combine the tomato soup with a small amount of water - Just enough to make it a gravy consistency. Pour the sauce over each of the peppers.
  11. bake
  12. Cover with foil and bake for 25-35 minutes. The peppers should be heated through and the cheese should be melted and bubbly. Remove from the oven and allow to cool for 2-3 minutes before serving.
Notes: Stuffed Green Pepper Soup Recipe, Directions Step 1 Heat vegetable oil in a large pot over medium heat. Cook and stir bell pepper, onion, and garlic in hot oil …

Amish Stuffed Green Pepper Soup

Amish Stuffed Green Pepper Soup
A perfect blend of flavors to greet the first cool autumn days.
Provided by: Kevin Williams
Yields: 0 servings
Cuisine: American,Amish
Number of ingredients: 11
  • 1 pound ground beef, browned
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 2 tablespoons Parmesan cheese
  • 1 pint tomato juice
  • 2/3 cup rice, cooked
  • ⅛ – ¼ cup brown sugar, or to taste
  • 1 cup green peppers (chopped)
  • 1 teaspoon smoked paprika (optional)
  • 1 teaspoon onion powder (optional)
  • 1 teaspoon garlic powder (optional)
How to cook:
  1. Chop the peppers and set aside.
  2. Brown the ground beef in a skillet over medium heat, drain, and set aside.
  3. Cook the rice and set aside
  4. .Combine rice, ground beef, peppers, and the rest of the ingredients in a large pot and cook over medium heat for about 20 minutes.
Notes: Portillo's Stuffed Green Pepper Soup Nutrition Facts, There are 300 calories in a Stuffed Green Pepper Soup from Portillo's. Most of those calories come from carbohydrates (58%).-- Advertisement. Content …

Stuffed Green Pepper Soup

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
Total time: 50 minutes
Cook time: 40 minutes
Prep time: 10 minutes
Yields: 3 items
Number of ingredients: 9
  • 6 uncooked breakfast turkey sausage links
  • 1/2 cup diced green pepper
  • 1/4 cup finely chopped onion
  • 1/4 cup water
  • 3/4 cup chicken broth
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1/8 teaspoon garlic powder
  • Dash pepper
  • 3/4 cup cooked rice
  • 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: 2 starch
How to cook:
  1. 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.
  2. 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.
Notes: How To Cook Green Peppers To Use On Ialian Beef, Add enough for two sandwiches per person. Heat for 30 seconds. Take temp of steaks while cooking and add enough to cover bottom of pan after …

Vegetarian Stuffed Pepper Soup

Vegetarian Stuffed Pepper Soup
This tasty Vegetarian Stuffed Pepper Soup has both stove top and slow cooker instructions! Full of flavor and loaded with vegetables, this chunky veggie and rice soup is vegan + gluten-free.Recipe yields approx. 10 cups of soup or 4-5 bowls.
Provided by: Jenn Laughlin - Peas and Crayons
Total time: 35 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 10 servings
Cuisine: American
Number of ingredients: 16
  • 1 cup uncooked rice ((I like to use jasmine or basmati))
  • 2 cups diced bell pepper
  • 1 cup onion
  • 1 jalapeño ((optional))
  • 1 clove garlic
  • 2 tsp avocado oil (or olive oil)
  • 4 cups vegetable broth*
  • 14.5 oz canned fire roasted diced tomatoes
  • 14.5 oz canned tomato sauce*
  • 1 tsp salt (or to taste, see notes)
  • 1 tsp black pepper
  • 1 tsp salt-free Italian blend seasoning ((I looove Mrs. Dash))
  • 1/2-1/4 tsp garlic powder
  • 1/4 tsp dried oregano ((I like using dried oregano leaves))
  • 1/4 tsp red pepper flakes
  • 1 cup dry red lentils
  • Calories: 181 kcal
  • Carbohydrate: 35 g
  • Protein: 7 g
  • Fat: 1 g
  • Saturated Fat: 1 g
  • Fiber: 8 g
  • Sugar: 6 g
  • Serving Size: 1 serving
How to cook:
  1. Cook rice via package directions for your preferred method. I skipped my usual stove top rice method and made mine in my Instant Pot using the rice button. Either way works great!
  2. Next chop your veggies and peel and mince your garlic.
  3. In a dutch oven or large pot over medium-high heat, heat up 2 tsp of oil and brown your onion. Cook until tender, approx. 5 minutes, adding garlic towards the end.
  4. Next add everything but the rice to the pot and stir. Bring heat to boil, then cover and reduce to simmer.
  5. Allow soup to simmer for 20-35 minutes, or until lentils are tender and creamy. Add rice and stir to mix.
  6. Taste the soup, then adjust thickness to taste, adding a little more broth or tomato sauce to thin the soup if you prefer. Taste again and re-season to taste. Easy peasy! The recipe above is how we make it since we love the soup thick like a stew/casserole.
  7. Spoon into bowls and garnish with all your favorite toppings (sour cream is my favorite - vegan or regular!) see notes for some tasty ideas. Leftovers are fantastic and even more flavorful than the first day and this soup can also be frozen for later! Woot!
  9. Cook rice via package instructions using preferred method (stove top, instant pot, rice cooker) and set aside for swirling into the soup at the end.
  10. Add all the remaining ingredients into your slow cooker and set to high for 4-5 hours or low for 7-8 hours, until dried lentils are cooked through and veggies are tender.
  11. Swirl in the cooked rice, add all your favorite toppings, and dive in!
Notes: 21 Copycat Portillo’s Recipes, Inspired By: Chili Cheese Dog. These deluxe chili dogs are a surefire hit at family functions and tailgates. Adults and children alike love the cheesy …
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