Soup - Stuffed Pepper Explosion Casserole recipes

Author: Paul Rivera  

Stuffed pepper soup has sausage and ground beef lots of tender sweet bell peppers, and tomatoes. Stuffed pepper soup is loaded with ground beef, onions, rice and bell peppers in a tomato based broth.

Stuffed Pepper Soup

Stuffed pepper soup has sausage and ground beef lots of tender sweet bell peppers, and tomatoes. Add in rice and serve it hot!
Provided by: Holly Nilsson
Total time: 40 minutes
Cook time: 35 minutes
Prep time: 5 minutes
Yields: 10 servings
Cuisine: American
Number of ingredients: 14

Ingredients:

• 1 ½ pounds ground beef
• ½ pound ground sausage
• 1 onion (diced)
• 2 cloves garlic (minced)
• 1 teaspoon Italian seasoning
• 6 cups low sodium beef broth
• 1 can (16 ounces crushed tomatoes)
• 1 can (28 ounces diced tomatoes, undrained)
• 2 green bell peppers
• 1 red bell pepper
• 1 teaspoon pepper
• 1 tablespoon Worcestershire sauce
• 2 cups cooked long grain white or brown rice
• 2 tablespoons fresh parsley (chopped)

Nutrition:

• Calories: 245 kcal
• Carbohydrate: 15 g
• Protein: 23 g
• Fat: 9 g
• Saturated Fat: 3 g
• Cholesterol: 58 mg
• Sodium: 677 mg
• Fiber: 1 g
• Sugar: 3 g
• Serving Size: 1 serving

How to cook:

1. Cook beef, sausage, onion and garlic in a large pot until no pink remains. Drain any fat.
2. Stir in remaining ingredients except rice. Simmer uncovered 25-30 minutes or until peppers are tender.
3. Add rice and parsley and simmer an additional 5 minutes or until heated through.

Notes: Un-Stuffed Bell Peppers Skillet, This Un-Stuffed Bell Peppers Skillet is a delicious one pot meal and a great way to use leftover rice. It's ready in 30 minutes and takes

Stuffed Pepper Explosion Casserole

Like stuffed peppers but not all the fuss? Make this easy Stuffed Pepper Explosion Casserole, all the great flavors of the traditional dish, but so easy.
Provided by: Lori
Total time: 45 minutes
Cook time: 25 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 11

Ingredients:

• 2 Tablespoons olive oil
• 1 lb ground turkey (or ground beef)
• 1/2 cup onion, chopped
• 2 bell peppers, chopped
• 3 cups cooked rice (any variety)
• 1 14 oz can diced tomato (any variety)
• 2 cups shredded cheddar, divided
• 1 Tablespoon oregano
• 1 teaspoon garlic salt
• 1/4 teaspoon red pepper flakes (optional)
• Salt & pepper to taste

How to cook:

1. Preheat oven to 375 degrees.
2. In medium pan saute onion in olive oil, until translucent.
3. Add ground turkey and cook thoroughly, approximately 10 minutes. Drain any fat that is in pan.
4. Add bell pepper to pan, turn heat to medium and cover, stirring occasionally.
5. When pepper has softened, add spices, tomatoes and salt/pepper to taste. Continue cooking a couple additional minutes to blend flavors.
6. In large bowl combine: turkey & veggie mixture, rice and 1 1/2 cups cheese, mix thoroughly.
7. Spoon into greased 9 x 13 casserole dish, covering with foil.
8. Cook 25 minutes. Remove from oven, remove foil...
9. Cook 25 minutes. Remove from oven, remove foil carefully and add remaining 1/2 cup of shredded cheese.
10. Place back into oven to broil 2-3 minutes to gently crisp cheese.
11. Serves 6.

Notes: Make stuffed peppers for dinner, turn leftovers into breakfast burritos, Anthony Contrino makes sausage-stuffed peppers for dinner and enjoys the leftovers in burritos for breakfast the next day.

Stuffed Pepper Soup

Stuffed pepper soup is loaded with ground beef, onions, rice and bell peppers in a tomato based broth. It tastes like stuffed peppers, but with less work.
Provided by: Kami | NoBiggie.net
Yields: 0 servings
Number of ingredients: 14

Ingredients:

• 1 lb. lean ground beef
• 1 cup uncooked long grain white
• 2 tablespoons olive oil
• 1 small yellow onion chopped (about 1 cup)
• 1 red bell pepper (chopped)
• 1 green bell pepper (chopped)
• 1/2 teaspoon garlic ( minced)
• 1 28oz. can whole tomatoes
• 1 15oz. can tomato sauce
• 1 14.5oz. can low-sodium beef broth (OR Better Than Bouillon beef flavor)
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• salt and pepper (to taste)
• mozzarella cheese (optional garnish) (grated)

How to cook:

1. Steam the rice in a rice cooker or cook the rice whichever method you prefer.
2. In a large soup pot brown the ground beef. Once cooked move the ground beef to a plate lined with a paper towel to absorb excess grease. Wipe out excess grease out of the pot.
3. In the same pot set to medium high heat, add the olive oil into the pot and the onions and cook until translucent and tender.
4. Add in the chopped bell peppers and continue to sauté.
5. In a separate bowl pour the whole tomatoes in and cut up the whole tomatoes into bite sized pieces with kitchen shears.
6. In the the soup pot add in the tomatoes, tomato sauce, beef broth, browned ground beef and season with salt and pepper.
7. Bring to a boil then reduce heat, cover and simmer 5-8 minutes.
8. Add in the steamed rice right before serving…or you can add a little rice into each individual bowl. Serve with each bowl with grated cheese, if desired.

Notes: Stuffed Pepper Soup - Clover Meadows Beef, Other ways to use beef and bell peppers · Stuffed Bell Peppers · Unstuffed Peppers Skillet · Pepper Steak Stir Fry · Slow Cooker Pepper Steak · One-

Stuffed Pepper Casserole

Provided by: Jessica@A Kitchen Addiction
Total time: 40 minutes
Cook time: 25 minutes
Prep time: 15 minutes
Yields: 7 servings
Number of ingredients: 8

Ingredients:

• 1 lb pound extra-lean ground beef
• 2 small green peppers, coarsely chopped
• 1 tsp onion powder
• salt to taste, optional
• 3 garlic cloves, minced
• 2 C long grain brown rice, cooked
• 1 24oz jar of low-sodium spaghetti sauce (If you are using a plain spaghetti sauce, you will want to add in 1/4 tsp Italian seasoning, 2 tsp season salt, 2 tsp onion powder, and 1 1/2 tsp garlic powder to give more flavor.)
• 1 1/2 C reduced-fat mozzarella cheese blend, divided

How to cook:

1. Preheat oven to 350.
2. Cook meat in frying pan until almost completely browned. Drain and rinse. Place beef back in pan and add peppers, onion powder, salt, and garlic cloves. Cook over medium-low heat until beef in completely cooked and peppers begin to turn tender.
3. In a 2 1/2 qt casserole, stir together the rice, spaghetti sauce (and added spices if using), and 3/4 C cheese.
4. Add in the beef mixture and stir until combined. Sprinkle with remaining cheese.
5. Bake for 25 minutes or until heated through and cheese begins to brown. Let sit for 5-10 minutes before serving.

Notes: What to do with leftover stuffed pepper filling?, Turn it into a filling for something else, like stuffed mushrooms. Or freeze it for the next time you want to have stuffed peppers, so you