If you love classic stuffed peppers but want something easier, this stuffed pepper soup is the answer. It takes all the savory flavors of the traditional dish—seasoned meats, tender peppers, and rice—and transforms them into a warm, comforting soup that’s perfect for chilly nights. Best of all, it’s made in just one pot, making cleanup a breeze.
Stuffed Pepper Soup
Ingredients:
| Ingredient | Quantity |
|---|---|
| Italian sausage | ½ lb |
| Lean ground beef | ½ lb |
| Small onion, finely chopped | 1 |
| Green pepper, finely chopped | 1 |
| Red pepper, finely chopped | 1 |
| Garlic, chopped | 3 cloves |
| Low sodium beef broth | 4 cups |
| Low sodium chicken or vegetable broth | 2 cups |
| Salsa tomatoes | 1 (14.5 oz) can |
| Raw rice (like jasmine) | ¾ cup |
| Kosher salt | To taste |
| Freshly ground black pepper | To taste |
How To Make Stuffed Pepper Soup:
Brown Meat & Sauté Vegetables:
In a large pot over medium heat, cook the Italian sausage and ground beef, breaking it apart as it browns. Add the onion, green pepper, and red pepper. Stir occasionally until the veggies start to soften. During the last minute, reduce heat to medium-low, add the garlic, and cook just until fragrant. Drain off any excess fat.
Simmer the Broth:
Pour in the beef broth, chicken broth, and salsa tomatoes. Stir well and bring to a gentle simmer. Let it cook for about 15 minutes, until the peppers are tender.
Add Rice & Cook:
Stir in the raw rice, making sure it’s evenly distributed. Cover the pot and let it cook for 5–7 minutes, or until the rice is soft and fully cooked.
Season & Serve:
Taste and season with kosher salt and freshly ground black pepper. Serve hot and enjoy a big bowl of hearty comfort.
This stuffed pepper soup is filling, flavorful, and guaranteed to become a family favorite—it’s everything you love about stuffed peppers, without all the work!