Unstuffed Bell Pepper Soup Recipes

Steps:

• In a Dutch oven or large saucepan, cook the beef, green peppers and onion over medium heat until meat is no longer pink; drain. Stir in the broth, soup, tomatoes and mushrooms. Bring to a boil. Reduce heat; cover and simmer for at least 30 minutes, stirring occasionally. Add rice and heat through.

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.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat a large skillet over medium-high heat. Break ground beef into pieces and add to skillet; cook and stir until about half of the beef is browned, 3 to 5 minutes. Stir red bell pepper, orange bell pepper, and green bell pepper into the beef; continue to cook and stir until the beef is entirely browned, about 5 minutes more. Drain and discard grease.
• Mix tomato sauce and brown sugar together in a bowl; pour over the beef mixture. Stir rice into the beef mixture and stir; transfer to a 9x13-inch baking dish. Sprinkle Cheddar cheese over the mixture.
• Bake in preheated oven until the cheese is bubbling, about 30 minutes. Cool dish 5 minutes before serving.

Steps:

• 1. Brown the ground beef or turkey, with onions, until no pink shows. Drain.
• 2. Put cooked meat & all ingredients -- except rice -- in a large crock pot. Stir until well mixed.
• 3. Cover and cook on high 4 -5 hours or low for 8-10 hours.
• 4. Before serving, stir in dry rice, cover again and let sit for 5 minutes. Fluff with a fork. Top with cheese if desired. Makes about eight 1-cup servings.

Steps:

• In a dutch oven or large saucepan, cook beef, peppers, and onions over medium heat until meat is no longer pink; drain.
• Stir in the broth, soup, tomatoes, and mushrooms.
• Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes, stirring occasionally.
• Add the rice, heat through and serve.

Steps:

• In an 8 qt stockpot, brown ground beef until no longer pink.
• Add the green peppers, onion and garlic. Sauté for 2 - 3 minutes. Add the tomato sauce, tomatoes, beef broth, consomme, water and the Worcestershire sauce; stir. Add the rice, salt, pepper, garlic powder, onion powder, and Italian seasoning; stir till combined.
• Simmer with cover ajar for 20 - 30 minutes to blend flavors and heat through (if needed add the beef bouillon powder).
• Serve with garlic bread topped with mozzarella cheese.
• For Lower Fat: Reduce ground beef to 1 lb (93% lean); omit beef consomme and replace with non-fat beef broth.

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Heat a large pot over medium-high heat. Cook and stir beef, bell peppers, and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Pour broth and tomato soup into the pot; add crushed tomatoes and mushroom pieces. Bring the soup to a boil, reduce heat to medium-low, cover the pot, and simmer the soup, stirring occasionally, until the vegetables are tender, 30 to 40 minutes.
• Stir rice into the soup, breaking clumps into individual grains; cook until the rice is hot, about 5 minutes.

Steps:

• The bell peppers should be 1 1/2 cup diced and 2 1/2 cup chopped into 3/4 inch squares.
• Bring water, rice, onion, orlive and diced bell pepper to boil.
• Reduce heat and simmer, covered, for about 25 minutes or until rice is a little tender Add celery, bell pepper squares, carrot, garlic, oregano, basil, celery seed, and tomato paste.
• Continue simmering about 30 minutes, or until added veggies are tender and rice is completely cooked Add chili powder, tamari and salt to taste.
• Simmer 5 minutes or until flavors are blended.
• Serve.

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.