Stuffed Bell Peppers In Tomato 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:

• Heat the oil in a medium saucepan over medium heat. Add the red onion and cook, stirring, until soft, 3 to 5 minutes. Add the potato, cayenne, garlic, bay leaf, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
• Add bell pepper and tomatoes, bring the mixture back to a simmer and cook until the potatoes and vegetables are tender, adjusting the heat as needed to maintain a simmer, about 20 minutes. Remove from the heat, discard the bay leaf and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
• Reheat the soup and adjust the consistency with water if needed. Season with salt and pepper. Serve hot with a sprinkle of parsley and almonds and a drizzle of oil.

Steps:

• Slice tops off of green peppers; remove seeds and membranes, and rinse well. Bring a large pot of water to a boil. Add peppers and cook for 15 minutes, or until tender-crisp.
• Place sausage and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Reduce heat to medium and stir in tomato soup, water, chili powder, garlic powder, salt and pepper; bring to a low boil. Reduce heat to low, stir in 3/4 of cheese and simmer for 1 hour.
• Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• Prepare instant rice according to package instructions. Fluff with a fork and then stir into tomato mixture. Simmer for 30 minutes.
• Spoon rice mixture into peppers.
• Bake in preheated oven for 30 minutes. Sprinkle remaining cheese on peppers and place under broiler until cheese is melted and bubbly.

Steps:

• Chop off the top of each pepper. Core out that green pepper taking out as many seeds and veins as possible. The peppers should look like a cup.
• Mix together the beef, onion, water, rice, salt & pepper.
• Fill each pepper being careful not to press the stuffing down too much (the rice will expand as it cooks).
• Place the peppers, stuffed side up, in a pot. Fill the pot with enough water to come halfway up the side of the peppers.
• Cook on low for 90 minutes until the stuffing is cooked through.
• Drain the water, reserving the liquid.
• Mix the tomato soup, evaporated milk, and sugar. Add enough of the reserved liquid to make the soup the correct consistency.
• Warm and add the peppers. Enjoy!

Steps:

• Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
• In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
• Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
• Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

Steps:

• Cut and clean 3 bell peppers length wise from stem to butt. Remove seeds and stem and set aside.
• Mix ground beef, onion, rice, and 1 can of tomato in large glass bowl. Season as desired with salt, pepper, garlic, etc --.
• Pour 1 can of tomato soup into a deep baking pan and add 1 can of water. Mix together.
• Fill each pepper 1/2 with ground beef until all the peppers are full and meat mixture is gone. Place each stuffed pepper into pan. Use 1 can of tomato soup to top each pepper.
• Cover with aluminum foil and bake at 450 degrees for approximately 1 hour or until peppers are soft.
• ****You can also add cheese or other toppings to the top of the peppers. In addition, if you don't have rice you can use Ritz crackers. Some people like to add an egg to the meat mixture to help the meat stick together. I like to serve these with a side or rice or mashed potatoes. They are even good with noodles. Quick, easy, and very yummy!

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.