Best 2 Stuffed Pepper Stoup Rachael Ray Recipes

If you're looking for a hearty, flavorful, and easy-to-make meal, stuffed pepper soup is a perfect choice. This classic dish combines the flavors of tender bell peppers, savory ground beef, and a rich tomato-based broth. It's a versatile soup that can be customized with your favorite vegetables, spices, and herbs. Whether you're serving it as a main course or a side dish, this stuffed pepper soup is sure to be a hit.

Here are our top 2 tried and tested recipes!

STUFFED PEPPER STOUP - RACHAEL RAY

Stuffed Pepper Stoup - Rachael Ray image

Make and share this Stuffed Pepper Stoup - Rachael Ray recipe from Food.com.

Provided by shawnajean

Categories Low Cholesterol

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons extra virgin olive oil (EVOO)
1 1/2 lbs ground sirloin
salt and black pepper
1/2 teaspoon allspice (eyeball it)
4 garlic cloves, chopped
1 large onion, cut into bite-sized pieces
3 green bell peppers, seeded and cut into bite-sized pieces
1 bay leaf
1 quart chicken stock
1 (28 ounce) can crushed tomatoes
1 cup orzo pasta
12 -15 basil leaves, shredded
grated parmigiano-reggiano cheese, to pass at table

Steps:

Heat a medium soup pot over medium-high heat with EVOO. When oil is hot, add beef and season with salt, black pepper and allspice. Brown the meat, about 5 minutes, then add garlic, onions, peppers and bay leaf, and cook 7-8 minutes, until veggies are tender.
Stir in stock and tomatoes and bring to a boil.
Add pasta and cook to al dente, 7-8 minutes.
Turn off heat and fold in the basil.
Serve in shallow bowls with grated cheese on top.

Nutrition Facts : Calories 704.5, Fat 28.1, SaturatedFat 8.9, Cholesterol 117.8, Sodium 725.1, Carbohydrate 63.3, Fiber 7.5, Sugar 8.7, Protein 50.4

STUFFED CABBAGE STOUP

Stuffed Cabbage Stoup image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 37m

Yield 4 servings

Number Of Ingredients 18

Ingredients

4 tablespoons extra virgin olive oil, divided
1 cup raw white rice
1 quart plus 2 cups chicken stock, divided
1 1/2 pounds ground meatloaf mix (a combination of beef, pork and veal)
1/2 teaspoon allspice, eyeball it in your palm
1 1/2 teaspoons coriander, half a palm full
2 teaspoons smoked paprika, eyeball it in your palm
Salt
Pepper
1 bay leaf
1 onion, chopped
2 cloves garlic, minced
1 carrot, thinly sliced with a vegetable peeler into strips then finely chopped
1/2-3/4 head Savoy cabbage, thinly sliced
1 (28-ounce) can diced tomatoes
1 cup tomato sauce
3 tablespoons dill, finely chopped
Handful of flat-leaf parsley, chopped

Steps:

Heat a sauce pot over medium-high heat with 2 turns of the pan of extra-virgin olive oil, about 2 tablespoons. Add the rice and toss to coat in oil. Add 2 cups of chicken stock, bring up to a simmer, cover and cook for 16 to 18 minutes or until the rice is tender.
Heat a deep pot over medium high heat. Add the remaining extra-virgin olive oil, once hot add meat and begin to brown, 2 to 3 minutes. Season the meat with allspice, coriander, smoked paprika, salt and pepper. Add bay leaf, onions, garlic and carrots. Cook veggies 2 to 3 minutes to begin to soften them, then add cabbage and wilt it down a bit. Add tomatoes, tomato sauce, and remaining stock and cover the pot. Raise the heat to high and bring the soup to a simmer. Simmer for about 10 minutes. Once the rice is cooked, add to the soup and continue to simmer for 2 to 3 minutes. Stir in parsley and dill, adjust salt and pepper to your taste, and serve.

Tips:

For a vegetarian option, use vegetable broth instead of chicken broth and omit the ground beef. Add an extra cup of chopped vegetables, such as zucchini, carrots, or mushrooms.
To make the soup ahead of time, cook the rice and ground beef according to the recipe. Then, let the soup cool completely and store it in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat the soup over medium heat until warmed through.
If you don't have any bell peppers on hand, you can use other vegetables, such as zucchini, eggplant, or squash. Just be sure to cut them into small pieces so that they cook evenly.
Serve the soup with a side of crusty bread or crackers for dipping.

Conclusion:

This stuffed pepper soup is a hearty and flavorful meal that's perfect for a cold night. It's also a great way to use up leftover rice and ground beef. With its simple ingredients and easy-to-follow instructions, this soup is sure to become a family favorite.