Name: Stuffed Pepper Soup Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 ½ pounds lean ground beef; 8 ounces Italian sausage or ground pork sausage; 1 yellow onion diced; 2 cloves garlic minced; 6 cups reduced sodium beef broth; 28 ounces canned diced tomatoes with juices, 1 can; 15 ounces crushed tomatoes 1 can; 2 green bell peppers chopped; 1 red bell pepper chopped; 1 tablespoon Worcestershire sauce; 1 teaspoon Italian seasoning; 1 teaspoon black pepper; 2 cups cooked rice white or brown; 2 tablespoons chopped fresh parsley

This stuffed pepper soup is a comforting classic that comes together in just one pot, making it an easy and delicious meal. It features tender bell peppers, hearty ground beef, and flavorful sausage, all simmered in a rich tomato broth.

The addition of rice makes this soup extra satisfying, turning it into a complete and filling dish. Every spoonful brings the cozy flavors of traditional stuffed peppers, but in a warm and spoonable form.

Perfect for busy weeknights, this soup is family-friendly and great for meal prep. Serve it with a side of crusty bread or a sprinkle of cheese on top for an extra delicious touch!

Stuffed Pepper Soup Recipe

This stuffed pepper soup is a comforting classic that comes together in just one pot, making it an easy and delicious meal. It features tender bell peppers, hearty ground beef, and flavorful sausage, all simmered in a rich tomato broth.

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Ingredients

1 ½ pounds lean ground beef
8 ounces Italian sausage or ground pork sausage
1 yellow onion diced
2 cloves garlic minced
6 cups reduced sodium beef broth
28 ounces canned diced tomatoes with juices, 1 can
15 ounces crushed tomatoes 1 can
2 green bell peppers chopped
1 red bell pepper chopped
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
1 teaspoon black pepper
2 cups cooked rice white or brown
2 tablespoons chopped fresh parsley

Instructions

Step-By-Step Instructions

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Notes

Optional garnishes: Try a sprinkle of shredded cheddar cheese, fresh herbs like basil, or a dollop of sour cream.

*If planning for leftovers, add hot rice to each bowl and top with the soup. Rice should be stored in a separate container.
This recipe uses 2 cups of cooked rice which is approximately ⅔ cup of raw long grain white rice.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Ingredients

Instructions

Step-By-Step Instructions

Notes

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