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Stuffed Pepper Soup

Stuffed Pepper Soup

I loved my mom’s stuffed green bell peppers when I was growing up. They were simply stuffed with beef, rice, & tomato sauce and always tasted comforting and delicious. This week has been really beautiful outside but very cold, which has me craving comfort food. Instead of making regular stuffed bell peppers I decided to switch it up and make stuffed pepper soup. I used half ground beef and half mild Italian sausage to make it extra flavorful and used one green bell pepper and one red bell pepper to add a variety of color and flavor to the soup. I served the stuffed pepper soup with rice on the side so everyone could choose how much they wanted in their bowl. The soup was comforting, flavorful, and super tasty – perfect on this cold brisk day.

Stuffed Pepper Soup

How to Make Stuffed Pepper Soup

Prepare the soup by heating the oil in a large Dutch oven over medium-high heat. Add the onion, ground beef, and mild Italian sausage to the hot skillet along with the basil, oregano, and crushed red pepper flakes. Cook while stirring often and making sure to break up the meat into crumbles, until just cooked through. Add the diced bell pepper and cook, stirring occasionally for 3 minutes. Add the minced garlic and cook, string constantly, for 1 minute. Add the diced tomatoes, tomato sauce, and beef broth.  Bring to a simmer and cook for 30-45 minutes, stirring occasionally, until the bell peppers are tender. Taste and season with sea salt and freshly cracked black pepper, to taste.

Prepare the rice per package directions, while the soup is simmering. Set aside for serving.

To serve, spoon desired amount of rice into a soup bowl then ladle the stuffed pepper soup on top. Top with parsley. Serve immediately. Enjoy.

Stuffed Pepper Soup

Stuffed Pepper Soup

Stuffed Pepper Soup

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4 people
Author: Pam - For the Love of Cooking

Ingredients

  • 1 tbsp olive oil
  • 1/2 sweet yellow onion, diced
  • 1/2 lb 85% lean ground beef
  • 1/2 lb ground mild pork Italian sausage
  • 1 tsp dried basil
  • 1/2 tsp dried oregano
  • 1 pinch crushed red pepper flakes
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 14 oz can fire-roasted diced tomatoes
  • 1 14 oz can tomato sauce
  • 2 cups beef broth
  • Sea salt and freshly cracked pepper, to taste
  • 1 cup dried white rice, cooked per package instructions
  • 1 tbsp fresh parsley, chopped

Instructions

  • Prepare the soup by heating the oil in a large Dutch oven over medium-high heat. 
  • Add the onion, ground beef, and mild Italian sausage to the hot skillet along with the basil, oregano, and crushed red pepper flakes. 
  • Cook while stirring often and making sure to break up the meat into crumbles, until just cooked through.
  • Add the diced bell pepper and cook, stirring occasionally for 3 minutes. 
  • Add the minced garlic and cook, string constantly, for 1 minute. 
  • Add the diced tomatoes, tomato sauce, and beef broth. Bring to a simmer and cook for 30-45 minutes, stirring occasionally, until the bell peppers are tender. Taste and season with sea salt and freshly cracked black pepper, to taste, before serving.
  • Prepare the rice per package directions, while the soup is simmering. Set aside for serving.
  • To serve, spoon desired amount of rice into a soup bowl then ladle the stuffed pepper soup on top. Top with parsley. Serve immediately. Enjoy.
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Recipe Rating




6 Comments

  1. Sounds perfect to me. Will try this over the weekend. Take care Diane

  2. Looks very good Pam and a soup we also enjoy making – I prefer it to the stuffed peppers.

  3. I’m allergic to peppers, so whenever my mother made stuffed peppers, she had to stuff cabbage leaves for me. This sounds like a great inspiration for soup, because the stuffing was always great!

  4. 5 stars
    I love soups Pam, I make soups every season (we are almost summer) but I love eat a soup to lunch, Love this