Main dish - Stuffed Pepper Soup Recipe

Author: Christian Rison  

Ground sausage, ground beef, onions, sweet bell peppers, garlic and rice are cooked and simmered in a salsa style broth creating a delectable family friendly easy soup. Roasted red peppers have a mild and slightly sweet flavor that get released when you puree them for this creamy soup recipe.

Creamy Roasted Red Pepper Soup

Roasted red peppers have a mild and slightly sweet flavor that get released when you puree them for this creamy soup recipe.
Total time: 35 minutes
Cook time: 25 minutes
Prep time: 10 minutes
Yields: 6 servings
Number of ingredients: 16

Ingredients:

• 2 tbsp. olive oil
• 2 tbsp. butter
• 1 whole medium yellow onion, chopped
• 3 cloves garlic, minced
• 2 tsp. fresh oregano, minced
• 1 whole russet potato, peeled and chopped (optional)
• 2 16-ounce jars of roasted red peppers, drained and sliced
• 2 tbsp. tomato paste
• 1/2 c. white wine
• 4 c. vegetable stock
• 1/2 c. heavy cream
• 1 tbsp. red wine vinegar
• 1 tsp. salt, plus more to taste
• 1/2 tsp. black pepper
• Grated parmesan cheese, for serving
• Fresh oregano leaves, for serving

How to cook:

1. In a Dutch oven over medium heat, heat the butter and olive oil. Add the onions, garlic, and oregano and cook for 3 minutes, stirring occasionally.
2. Add the potato and roasted red peppers and stir, cooking for 3 more minutes. Stir in the tomato paste and cook for 2 more minutes. Sprinkle in the salt and pepper and turn up the heat to medium-high.
3. Pour in the white wine and let it reduce for a couple of minutes, then pour in the stock. Bring the mixture to a gentle boil, then reduce the heat to medium-low and simmer until the potatoes are very tender, about 18-20 minutes.
4. Puree the soup using an immersion blender (or you can let it cool and puree it in a regular blender.) Add the cream and red wine vinegar and heat for a couple of minutes. Taste and adjust seasonings, then serve with grated Parmesan and fresh oregano leaves.

Notes: 30 Best Winter Soups for Cold Weather, Here, you'll find Ree Drummond's family favorites, like the chicken and noodles that she always stuffed pepper soup in floral bowl.

Tags:

creamy roasted red pepper soup

Stuffed Pepper Soup Recipe

Ground sausage, ground beef, onions, sweet bell peppers, garlic and rice are cooked and simmered in a salsa style broth creating a delectable family friendly easy soup.
Provided by: Beth Pierce
Total time: 35 minutes
Cook time: 30 minutes
Prep time: 5 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 11

Ingredients:

• 1/2 lb. Italian sausage
• 1/2 lb. lean ground beef
• 1 small onion finely chopped
• 1 green pepper finely chopped
• 1 red pepper finely chopped
• 3 cloves garlic minced
• 4 cups low sodium beef broth
• 2 cups low sodium chicken broth or vegetable broth
• 1 can (14.5 ounce) salsa style tomatoes
• 3/4 cup uncooked quick cooking rice (I use the jasmine)
• kosher salt and fresh ground black pepper

Nutrition:

• Serving Size: 1 bowl
• Calories: 283 calories
• Sugar: 3.8 g
• Sodium: 988 mg
• Fat: 10.2 g
• Saturated Fat: 3.8 g
• Trans Fat: 0 g
• Carbohydrate: 29.4 g
• Fiber: 3.7 g
• Protein: 19.4 g
• Cholesterol: 44.9 mg

How to cook:

1. In heavy stock pot or Dutch oven over medium heat brown the Italian sausage and ground beef; breaking up as you go. About halfway through the browning process add the onions and bell peppers; stirring several times. In the last minute of browning time reduce heat to medium low and add minced garlic; stirring constantly. Drain any excess grease.
2. Add beef broth, chicken broth and salsa style tomatoes and bring to a simmer. Simmer for 15 minutes or until the peppers just begin to soften.
3. Add the rice and stir to coat. Cover and cook for 5-7 minutes or until rice is tender. For best results serve promptly. Season with kosher salt and fresh ground black pepper to taste.

Notes: Stuffed Pepper Soup, Ingredients ; 1 lb lean ground beef ; 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

Stuffed Pepper Soup

I was talking about stuffed peppers with the other cooks at the restaurant where I work. We decided to mix similar ingredients for a soup. Customer response was overwhelming! —Krista Muddiman, Meadville, Pennsylvania
Provided by: Taste of Home
Total time: 60 minutes
Cook time: 45 minutes
Prep time: 15 minutes
Yields: 8 servings
Number of ingredients: 11

Ingredients:

• 2 pounds ground beef
• 6 cups water
• 1 can (28 ounces) tomato sauce
• 1 can (28 ounces) diced tomatoes, undrained
• 2 cups chopped green peppers
• 1/4 cup packed brown sugar
• 2 teaspoons salt
• 2 teaspoons beef bouillon granules
• 1 teaspoon pepper
• 2 cups cooked long grain rice
• Chopped fresh parsley, optional

Nutrition:

• Calories: 337 calories
• Fat: 14g fat (5g saturated fat)
• Cholesterol: 70mg cholesterol
• Sodium: 1466mg sodium
• Carbohydrate: 30g carbohydrate (13g sugars
• Fiber: 4g fiber)
• Protein: 24g protein.

How to cook:

1. In a Dutch oven over medium heat, cook and stir beef until no longer pink, breaking it into crumbles; drain. Stir in next 8 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes.
2. Add cooked rice; simmer, uncovered, 10 minutes longer. If desired, sprinkle with chopped fresh parsley.

Notes: Video: Stuffed Bell Peppers, Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through. Remove to a plate. Add a little

Video: Stuffed Bell Peppers

Ohhhh, I love this dish. And I’ve shown it in make-ahead meal kit form in this new video!
Total time: 75 minutes
Cook time: 60 minutes
Prep time: 15 minutes
Yields: 6 servings
Number of ingredients: 10

Ingredients:

• 6 whole Bell Peppers (can Use 8 If Needed)
• 2 tbsp. Olive Oil
• 8 oz. weight Lean Ground Beef
• Salt And Pepper, to taste
• 1 whole Medium Onion, Diced
• 3 cloves Garlic, Minced
• 1 whole Large Zucchini, Diced
• 4 whole Roma Tomatoes, Diced
• 1 c. Cooked Rice (mix Of White And Brown Is Fine)
• 2 c. Pepper Jack Cheese, Divided

How to cook:

1. Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place in a plastic bag or other fridge container.Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through. Remove to a plate.Add a little more olive oil to the pan. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and pepper. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 1/2 cups of the cheese. Allow the mixture to cool and store it in a fridge container. Store the extra cheese in a small container. (All ingredients can stay in the fridge for up to 3 days.)When you're ready to make dinner, preheat the oven to 350 degrees F.Place the peppers cut-side up in a baking dish just large enough to hold them upright. Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.Serve piping hot!

Notes: Soups and Stews - Hearty Soup Recipes, The best soups, stews, and chili recipes from The Pioneer Woman to help you keep warm all winter long. Stuffed Pepper Soup Is the Best Cold Weather Meal.