Stuffed Pepper Soup

A white bowl of easy stuffed bell pepper soup

5 from 5

Enjoy all the flavors of stuffed peppers without all the work in this Stuffed Pepper Soup recipe. With ground beef, sausage, bell peppers, and a tomato sauce base, this hearty soup is quick and easy to make and so satisfying on a chilly evening.

Prep Time15

Cook Time25

Total Time40

Course: Soup

Cuisine: American

Keyword: green pepper soup, hearty soup recipes, stuffed bell pepper soup

Servings: servings

Ingredients

2 tablespoons extra virgin olive oil
1 pound lean ground beef
1 pound Italian sausage (mild or spicy)
1 small sweet onion , diced
1 small red bell pepper , ribs and seeds discarded, diced
1 small green bell pepper , ribs and seeds discarded, diced
2 cloves garlic minced
salt and pepper , to taste
15 ounces petite diced tomatoes , undrained
10 ounces Rotel , undrained (original, mild, or hot)
4 cups low-sodium beef broth
2 cups water
1/4 cup packed brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon taco seasoning
1 teaspoon kosher salt
1/8 teaspoon black pepper
2 cups cooked long grain white rice
fresh chopped parsley , for serving

Instructions

In a large Dutch oven or heavy-bottomed pot, warm olive oil over medium-high heat. Add in the beef and sausage; cook, breaking up the meat with a wooden spoon, until browned and no pink remains, about 3-5 minutes. Drain off grease and return to the heat.
Add in the onions and peppers; saute for 3 minutes, then add in the garlic and cook until fragrant, about 30 seconds. Season with salt and pepper, to taste.
Stir in the diced tomatoes, Rotel, beef broth, water, brown sugar, Worcestershire sauce, taco seasoning, salt, and pepper.
Bring to a boil, then reduce heat to a gentle simmer; cook, uncovered for 15 or until peppers are tender.
Stir in cooked rice and warm through.
Taste and adjust seasonings, if necessary.
Sprinkle with parsley, serve, and enjoy.

Video

Notes

Cook the rice in the soup, instead. Rice absorbs a lot of liquid, so we choose to make it separately, but if you know you'll be finishing off all the servings without any leftovers, feel free to add uncooked white rice in step 3 (instead of cooked rice in step 5.) It soaks up all the flavors from the soup and will also save you from dirtying up another pot.

Swap out the rice. Brown rice, quinoa, and barley are all great alternatives to the long grain rice we use. (Keeping in mind, they will take longer to cook.)

Add some beans. For a heartier, more chili-like soup, add in a can of your favorite beans.

Use ground turkey. For a leaner option, replace the ground beef with ground turkey.

Use tomato sauce. For a creamier tomato base, you can use 15 ounces of tomato sauce instead of the can of diced tomatoes.

Add cheese. For a cheesy twist, add some shredded Mexican blend cheese, cheddar cheese, or pepper jack to the soup.

Use a different broth. Beef broth adds a deep, rich flavor, but you can use chicken or vegetable broth if that's what you have on hand.

Adjust the seasonings. Chili powder or a tablespoon of onion soup mix are both great ways to switch up the flavor a bit.

Make it in the crockpot. You'll still want to brown the sausage and ground beef and sauté the onions and garlic. From there, just add everything to a 6 quart crockpot and cook on low for 5 hours. Cook the rice separately on the stovetop just before the soup finishes.

Nutrition