Recycled Stuffed Bell Pepper Soup Recipes

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.

Steps:

• MOST OF THE INGREDIENTS USED IN THE RECIPE. Please note you may not want to add additional meat to the soup, but my husband is such a hearty meat lover, that I added extra to the soup and cooked Polish Links on the side. Did not use the pepperoni as I had originally planned that is shown in this picture.
• These are the spices that I used to season the soup. Add the spices to a small bowl then blend together and set aside till needed.
• Chop the peppers and onions and remove the casing from the link sausages if you don't have bulk.
• Add sausage to large pot, and cook about 5-6 minutes then add in the peppers and onions. Cook until al dente.
• Add about half of the spice blend to the sausage and vegetable mixture, and stir to blend together.
• Next add in the canned diced tomatoes undrained. Then add in the rice, stir to blend together. Pour in the beef broth and water, (2 beef broth boxes of water), tomato paste & then stir till blended. Lower the heat and allow to cook about 15 minutes.
• Now add in the stuffed meat Ball mixture cut into large pieces, allow to heat through.
• Add the parmesan cheese just before serving time, stir to blend in. TASTE AND ADD ADDITIONAL SPICE BLEND IF NEEDED.
• Serve with your favorite side of crusty Bread and enjoy. Garnish with chopped fresh green onion tops if desired.

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.