How To make Stuffed Pepper Soup

Slow Cooker Stuffed Pepper Soup

SLOW COOKER STUFFED PEPPER SOUP

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Love stuffed peppers? Then try this soup ASAP!

RECIPE:

INGREDIENTS:
1 lb. ground beef - browned and crumbled on the stovetop and drained
1 red bell pepper - diced
1 green bell pepper - diced
1 sweet yellow onion - diced
2 garlic cloves - minced
30 oz. chicken broth (two-15-oz. cans) or about 4 cups
15 oz. can tomato sauce (not paste, make sure it's sauce)
14.5 oz. can fire-roasted diced tomatoes
1 tsp. oregano
1/2 tsp. dried basil
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup uncooked Minute Brand Rice WAIT TO ADD (Minute Rice is parboiled rice that is dried)

SLOW COOKER SIZE:
4-quart or larger

INSTRUCTIONS:
Add everything to the slow cooker EXCEPT THE RICE. Stir.
Place the lid on the slow cooker.
Cook on HIGH for 4 hours or LOW for 8 hours.
When the cooking time is done add the uncooked minute rice. Stir.
Replace the lid and cook on HIGH for 20 minutes more.
Stir and serve.
Serve topped with mozzarella cheese if desired.

PRINTABLE RECIPE AND NUTRITIONAL INFO:

FAN MAIL:
The Magical Slow Cooker
Sarah Olson
PO BOX 70586
Springfield, OR 97475
#slowcooker #stuffedpeppersoup

Stuffed Pepper Soup

Full Recipe:

This is one of the most cozy soup recipes with rich homestyle flavor. It totally reminds me of growing up and being home. There's just so much goodness in one bowl of this hearty soup.

How To Make Stuffed Pepper Soup | Main Dish | Six Sisters Stuff

Watch for a Christmas Menu Plan! Easy Breakfast, Lunch, Dinner, and Dessert
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Today's recipe is one of my husband's favorites. I have mentioned before how he is such a meat and potatoes guy and the only way he will eat soup is if it's thick and hearty. Well, this soup fits the bill- it's loaded! But I love it because it's loaded with good things and you can add even more vegetables if you'd like.

See our Blog Post for this recipe at

You can see all of our recipes on our blog at sixsistersstuff.com.

Quick & Easy Stuffed Pepper Soup (Greek Gemista in Soup form)

Get the recipe here:

Ingredients
1 pound (450g) ground beef
3-4 tablespoons olive oil
1 onion, finely chopped
5-6 garlic cloves
2 belle peppers, diced
28 oz (794g) crushed or diced tomatoes
1 teaspoon salt or to taste
1/2 teaspoon freshly cracked black pepper or to taste
a pinch of crushed red pepper flakes
1/2 teaspoon dried dill
2-3 cups chicken or beef broth
1 cup cooked Basmati rice
1 teaspoon dried oregano
feta cheese and olives for serving
Instructions
In a soup pot add the onion and olive oil with a pinch of salt. Cook over medium heat until soft and golden. About 10 minutes.

Add the garlic and warm through for a few seconds until fragrant.

Add the beef and cook until no longer pink.

Add the tomatoes, broth, salt, pepper, dill, crushed red pepper flakes and bring to a boil.

Reduce the heat to medium and cook for 30 minutes. Add the rice and oregano.

Taste and adjust the seasoning if needed and warm through.

Serve with feta, olives, and toasted bread. Kali Orexi!


Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes

Easy Stuffed Pepper Soup | Delicious Fall Comfort Food

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Stuffed Peppers Soup | Amy Roloff's Little Kitchen

I remember growing up having stuffed peppers for dinner. I was never a fan of this entrée. I’m not sure if it tasted like too much green pepper or something else. Now that I’m older I’ve come to like a lot of the ingredients that make up stuffed peppers and thought about making it into a soup. This soup recipe reminds me of my childhood, made with a different spin to it.

Ingredients:
1 ½ pound Ground Beef
1 Onion, chopped
1-2 Celery stalks, chopped
1 Red Pepper, chopped
2 Green Peppers, chopped
1½ cups cooked Brown Rice
3-4 Garlic cloves, finely chopped
2 tsp Oregano
1 Tbsp Thyme
1 tsp Rosemary
1 tsp Italian Seasoning
2 – 14.5 oz cans Fire Roasted Tomatoes
1 14.5 can Tomato Sauce
2 cups Beef Broth (or vegetable broth), add more broth if needed
Salt and Pepper to taste
1 cup Mozzarella cheese, shredded (garnish)
¼ cup Parsley, chopped (garnish)

Directions:
* In a large soup pot or Dutch Oven, on medium to high heat drizzle olive oil. Add the ground beef and cook until just done. Drain off the fat and spoon into a bowl.
* In the same pot, drizzle a little more olive oil and add in the onions and celery and cook until just tender. Add in the red and green peppers and cook for about 5 minutes. Add in the garlic and cook until aromatic. Add in the herb seasonings, tomato sauce and fire roasted tomatoes. Mix together and cook for about 15 minutes. Then add in the ground beef, stir, add in the beef broth and rice. Taste and see if any more broth and/or seasonings need to be added. Cook for another 20 minutes.
* Serve in bowls and garnish with mozzarella cheese and parsley.
* Serve with good bread.

Enjoy.


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