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.
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.
