Homemade Canned Pepper Stuffed Pepper Soup Recipes

Steps:

• Heat the oil in a medium pot over medium-high heat. Add the bell peppers, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until vegetables are softened, about 7 minutes.
• Add the ground beef and cook, breaking up the meat with a wooden spoon and stirring occasionally, until no longer pink, about 3 minutes.
• Add the garlic, thyme and oregano. Cook, stirring, until fragrant, about 1 minute. Add the beef broth, diced tomatoes, crushed tomatoes, Worcestershire, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil. Reduce the heat and simmer until flavors are blended, about 5 minutes.
• Stir in the rice and cook until warmed through, about 2 minutes. Season with salt and pepper.
• Ladle the soup into bowls and top with some Cheddar and parsley.

Steps:

• 1. In a large skillet, cook lean ground beef until browned. Drain & set aside.
• 2. In a large stock pot, add water, tomato sauce, Grandma Vinion's Canned Peppers in Red Sauce (sauce as well), Stewed tomatoes, rice, chopped red & green peppers, Crushed red pepper flakes, Italian seasoning, Beef soup base, fresh cracked sea salt & pepper to taste.
• 3. Bring mixture to a boil over medium heat, stirring frequently. Add lean ground beef. Reduce heat to a simmer. Cover and simmer for about 45 minutes or until rice is fully cooked.
• 4. Add additional salt & pepper if needed. Serve with fresh baked corn bread & a side of cole slaw! Perfect for a chilly day. Warms the heart & soul! :)

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.