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Stuffed pepper soup with ground beef, green bell pepper, rice, and tomatoes is a cozy and comforting one-pot meal that tastes just like stuffed peppers.
Stuffed Pepper Soup - A super easy, fast, budget-friendly one pot dinner! So hearty and so so cozy with ground beef, rice and bell peppers.
This easy one-pot dinner is the deconstructed soup-version of classic stuffed peppers. It’s less fussy, just as delicious, and makes the most amazing leftovers. To start, ground beef and bell peppers are cooked with Italian seasoning, onion, and garlic.
This bell pepper soup is jam-packed with flavor and good-for-you-ingredients, and it’s one of my go-to dinners for busy days. Spend 10 minutes in the kitchen; then, go hide with a good book for 20 minutes, while dinner cooks itself.
Top it off with shredded Cheddar and fresh parsley for the perfect weeknight dinner. Heat the oil in a medium pot over medium-high heat. Add the bell peppers, onion, 1/2 teaspoon salt and a few...
Try stuffed pepper soup when you don't have the time to make stuffed peppers. Simply throw all the ingredients in a pot, simmer and serve! Stuffed pepper soup is quicker and easier to make than regular stuffed peppers—yet it is just as delicious!
Stuffed pepper soup will be a weeknight staple. It has everything you like about a classic stuffed pepper—ground beef, rice, tomatoes, and CHEESE.
Warm your soul on a chilly day with this hearty, comforting stuffed pepper soup. Imagine all the robust flavors of classic stuffed peppers in a soul-soothing bowl. It’s a delightful fusion of savory ground beef, aromatic bell peppers, and tender rice. They’re all swimming in a rich tomato broth.
Cozy Stuffed Pepper Soup – all the flavors of a stuffed bell pepper in easy, hearty, and comforting soup form! Just like my classic Stuffed Peppers, this soup is made with basic ingredients like ground beef, tomatoes, and rice.
Sauté red bell pepper, onion, and garlic in butter until tender, 5 to 10 minutes. Stir in chicken broth, reduce heat to low, and simmer for 30 minutes. Transfer to a blender and purée until smooth. Strain soup through a strainer into the saucepan. Stir in heavy cream and black pepper. Cook over medium-low heat until warmed through, 5 to 10 minutes.