Best 3 Contest Winning Stuffed Pepper Soup Recipes
Are you looking for a delectable and award-winning recipe for stuffed pepper soup? Look no further! Stuffed pepper soup is a vibrant and flavorful dish that combines the classic taste of stuffed peppers with the comforting warmth of a hearty soup. Whether you're a seasoned home cook or just starting out in the kitchen, this recipe will guide you through the steps of creating a truly unforgettable culinary experience. From selecting the perfect bell peppers to choosing the right spices and ingredients, we'll provide you with all the tips and tricks you need to make a contest-winning stuffed pepper soup that will impress your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
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
Time 30m
Yield 8 servings (about 2-1/2 quarts).
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : 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.
STUFFED PEPPER SOUP
Some of the cooks at the restaurant where I work were talking about stuffed pepper soup. We decided to stir up similar ingredients for a stuffed pepper soup recipe. Customer response was overwhelming! -Krista Muddiman, Meadville, Pennsylvania
Provided by Taste of Home
Time 1h
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven over medium heat, cook and stir beef until no longer pink, breaking into crumbles; drain. Stir in next 8 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes. , Add cooked rice; simmer, uncovered, 10 minutes longer. If desired, sprinkle with chopped fresh parsley.
Nutrition Facts : 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.
CHEF JOHN'S STUFFED PEPPERS
This recipe's roots can be traced back to the Great Depression, when farmers first began selling the unripe peppers out of necessity. Of course, we did what Americans always do when faced with a new variety of food, we stuffed meat in it.
Provided by Chef John
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h50m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside.
- Cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. Transfer half of cooked onion to a large bowl and set aside.
- Stir marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet; cook and stir for 1 minute.
- Pour sauce mixture into a 9x13-inch baking dish and set aside.
- Combine ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into bowl with reserved onions; mix well. Stir in cooked rice and Parmigiano Reggiano. Stuff green bell peppers with beef and sausage mixture.
- Place stuffed green bell pepper halves in the baking dish over tomato sauce; sprinkle with remaining Parmigiano-Reggiano, cover baking dish with aluminum foil, and bake in the preheated oven for 45 minutes.
- Remove aluminum foil and bake until the meat is no longer pink, the green peppers are tender and the cheese is browned on top, an addition 20 to 25 minutes.
Nutrition Facts : Calories 376.9 calories, Carbohydrate 35.1 g, Cholesterol 51.9 mg, Fat 16.9 g, Fiber 4 g, Protein 20.1 g, SaturatedFat 6.5 g, Sodium 1274 mg, Sugar 9.4 g
Tips:
- Select ripe and firm bell peppers: Choose bell peppers that are brightly colored and have smooth, taut skin. Avoid peppers with blemishes or bruises.
- Core and dice the peppers evenly: This will ensure that they cook evenly in the soup.
- Use a variety of ground meat: Feel free to mix and match different types of ground meat, such as beef, pork, and turkey, to create a flavorful filling.
- Season the meat mixture generously: Don't be shy with the spices! A flavorful meat mixture will make the soup more delicious.
- Use a good-quality broth: The broth is the base of the soup, so it's important to use a good-quality one. Look for a broth that is low in sodium and has a rich flavor.
- Don't overcrowd the pot: If you're making a large batch of soup, cook it in batches to avoid overcrowding the pot. This will help the peppers and meat cook evenly.
- Simmer the soup until the vegetables are tender: This will take about 20-30 minutes. You can check the tenderness of the vegetables by inserting a fork into them. They should be soft, but not mushy.
- Serve the soup with your favorite toppings: Some popular toppings for stuffed pepper soup include shredded cheese, sour cream, and chopped green onions.
Conclusion:
This contest-winning stuffed pepper soup is a hearty and flavorful meal that is perfect for a cold night. It's also a great way to use up leftover bell peppers. With its simple ingredients and easy-to-follow instructions, this soup is sure to become a family favorite.
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