Description
This Stuffed Pepper Soup delivers all the savory, comforting flavors of classic stuffed peppers—just in a warm, cozy bowl. It combines seasoned meats, tender peppers, aromatic vegetables, and soft rice simmered in a flavorful broth, making it a hearty and satisfying one-pot meal.
Introduction
If you love stuffed peppers but want something easier, faster, and perfect for chilly evenings, this soup is exactly what you need. It brings together everything people adore about the traditional dish—the meat, the peppers, the tomatoes, the rice—but in a simple, simmered form that requires much less effort. Serve it with warm bread or a fresh salad for a complete and comforting dinner.
Why You’ll Love It
You’ll love this recipe because it’s incredibly flavorful, easy to make, and perfect for busy nights. The combination of sausage and beef adds depth, while the peppers bring sweetness and color. The rice absorbs the rich broth, turning each spoonful into a satisfying bite. Plus, it’s family-friendly and makes great leftovers.
Ingredients
- ½ lb Italian sausage
- ½ lb lean ground beef
- 1 small onion, finely chopped
- 1 green pepper, finely chopped
- 1 red pepper, finely chopped
- 3 cloves garlic, chopped
- 4 cups low sodium beef broth
- 2 cups low sodium chicken or vegetable broth
- 1 can (14.5 oz) salsa tomatoes
- ¾ cup raw rice (such as jasmine)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Step-by-Step Instructions
1. Brown the Meats and Sauté the Vegetables
In a large pot over medium heat, brown the Italian sausage and ground beef, breaking them apart as they cook.
Add the chopped onion, green pepper, and red pepper. Cook while stirring occasionally until the vegetables begin to soften.
During the final minute, reduce heat to medium-low and add the chopped garlic, stirring constantly so it doesn’t burn.
Drain any excess fat.
2. Simmer the Broth
Pour in the beef broth, chicken broth, and the can of salsa tomatoes.
Bring everything to a gentle simmer and cook for about 15 minutes, or until the peppers start to soften.
3. Add the Rice
Stir in the raw rice, making sure it’s fully coated and submerged.
Cover the pot and continue cooking for 5–7 minutes, or until the rice is tender.
4. Season and Serve
Add kosher salt and freshly ground black pepper to taste.
Serve immediately while warm and comforting.
Tips for the Best Stuffed Pepper Soup
- Use jasmine or long-grain rice so it cooks quickly and stays tender.
- Don’t overcook the rice, or the soup may thicken more than you want.
- Add extra broth if the soup thickens while sitting.
- For lighter flavor, use only ground beef.
- For a spicier version, use hot Italian sausage.
Variations
- Turkey Version: Replace beef and sausage with ground turkey.
- Cheesy Variation: Add shredded cheddar on top when serving.
- Low-Carb: Replace rice with cauliflower rice added at the end.
- Fire-Roasted Flavor: Use fire-roasted tomatoes instead of salsa tomatoes.
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months. Add a splash of broth when reheating to adjust the texture.
- Reheat: Warm gently on the stove or in the microwave.
FAQs
Can I use cooked rice instead of raw rice?
Yes, add cooked rice at the end so it doesn’t become mushy.
Why did my soup get thicker after cooling?
The rice absorbs liquid as it sits. Add more broth when reheating.
Can I make this in a slow cooker?
Yes—add everything except the rice and cook on LOW for 6 hours. Add rice during the final 30 minutes.
Can I use only beef instead of two meats?
Absolutely. The flavor will be slightly milder but still delicious.
Conclusion
This Stuffed Pepper Soup is a comforting, flavor-packed dish that turns a classic family favorite into a simple, one-pot meal. Warm, hearty, and easy to prepare, it’s perfect for weeknights, meal prep, or any time you want a cozy bowl of goodness.