Best 3 Stuffed Pepper Soup Iii Recipes

In the realm of comforting soups, Stuffed Pepper Soup III stands as a hearty and flavorful culinary masterpiece. This remarkable dish seamlessly blends the classic flavors of stuffed peppers into a luscious and satisfying soup that is sure to warm your soul. Whether you're a seasoned soup enthusiast or a novice cook eager to explore new culinary horizons, this article will guide you through the process of creating this exceptional soup, providing you with a recipe that will tantalize your taste buds and leave you craving more.

Here are our top 3 tried and tested recipes!

STUFFED PEPPER SOUP

Stuffed Pepper Soup image

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

Categories Dinner Lunch

Time 1h

Yield 8 servings (2 quarts).

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

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.

STUFFED PEPPER SOUP IV

Stuffed Pepper Soup IV image

An easy soup that tastes like stuffed peppers. A full meal in one bowl and is great with warm bread and a salad!

Provided by Kate

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Yield 6

Number Of Ingredients 10

Ingredients

1 pound ground sirloin
1 green bell pepper, chopped
1 cup finely diced onion
1 (29 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 (14 ounce) can chicken broth
¼ teaspoon dried thyme
¼ teaspoon dried sage
salt and pepper to taste
1 cup white rice

Steps:

In a large stock pot brown ground meat. Drain fat and add pepper and onion. Cook until onion is translucent, not letting them brown.
Add tomatoes, tomato sauce, broth, thyme, sage and season with salt and pepper. Cover and simmer for 30 to 45 minutes, until peppers are tender.
In another saucepan boil 2 cups water, and add rice. Cook until rice is tender and then add to soup. Heat soup through and serve.

Nutrition Facts : Calories 340.5 calories, Carbohydrate 36.6 g, Cholesterol 52.3 mg, Fat 11.9 g, Fiber 3.2 g, Protein 19.5 g, SaturatedFat 4.6 g, Sodium 1039.4 mg, Sugar 8.1 g

STUFFED PEPPER SOUP III

Stuffed Pepper Soup III image

Do you enjoy stuffed green peppers for dinner? Here's everything in a soup that you can even freeze.

Provided by Nancy Triana

Categories Vegetable Soup

Yield 4

Number Of Ingredients 13

Ingredients

1 pound ground sirloin
1 onion, chopped
1 green bell pepper, chopped
1 (16 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
6 cups beef broth
2 potatoes, peeled and cubed
½ tablespoon chopped fresh cilantro
½ tablespoon dried thyme
salt and pepper to taste
1 cup cooked white rice
2 tablespoons grated Parmesan cheese for topping
1 tablespoon grated Romano cheese

Steps:

Brown meat in large stock pot. When meat is nearly cooked through add the onion and green pepper, and let cook for 5 minutes.
Add diced tomatoes, tomato sauce, beef broth, cubed potatoes, cilantro and thyme. Season with salt and pepper and let simmer for 30 to 40 minutes.
Place 1/4 cup of rice on bottom of individual serving bowls. Pour soup over rice and garnish with grated Parmesan or Romano cheese.

Nutrition Facts : Calories 477.1 calories, Carbohydrate 41 g, Cholesterol 80.1 mg, Fat 19.5 g, Fiber 5.3 g, Protein 32.8 g, SaturatedFat 8.1 g, Sodium 1858.9 mg, Sugar 7.8 g

Tips:

Use a variety of bell peppers: Different colored bell peppers will add different flavors and colors to your soup. Red bell peppers are the sweetest, while green bell peppers are more tart. Orange and yellow bell peppers fall somewhere in between.
Roast the bell peppers before adding them to the soup: Roasting the bell peppers will deepen their flavor and make them slightly smoky. To roast the bell peppers, place them on a baking sheet and broil them for 5-7 minutes per side, or until they are slightly charred.
Use a good quality beef broth: The beef broth is the base of the soup, so it's important to use a good quality broth. Look for a broth that is made with real beef bones and vegetables.
Add some spice: A little bit of spice can help to brighten up the soup. You can add some diced jalapeños, chili powder, or cayenne pepper.
Serve with a dollop of sour cream or yogurt: A dollop of sour cream or yogurt will help to cool down the soup and add a bit of richness.

Conclusion:

Stuffed pepper soup is a delicious and hearty soup that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and satisfying soup, give stuffed pepper soup a try.