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Stuffed Pepper Soup

Stuffed Pepper Soup

Cozy Up with a Bowl of Stuffed Pepper Soup

There's nothing quite like a comforting meal that warms you from the inside out. This Stuffed Pepper Soup recipe delivers that cozy feeling in spades, all while being easy on your wallet and prep time.

Imagine a steaming bowl filled with a symphony of flavors and textures. Ground beef, rice, and colorful bell peppers simmer together in a rich broth, creating a taste sensation reminiscent of classic stuffed peppers – but without the hassle of stuffing individual peppers!

This soup is more than just convenient, it's a nostalgic hug in a bowl. Each spoonful evokes memories of home-cooked meals and simpler times. The sweetness of the peppers and tomatoes mingles perfectly with the savory richness of the beef, creating a truly satisfying flavor profile.

The addition of rice elevates this soup beyond a simple broth. It adds a delightful heartiness to the dish, making it incredibly filling and perfect for a satisfying meal. This recipe is the ultimate "lazy cook's" dream – offering all the deliciousness of stuffed peppers without the prep work.

So ditch the takeout menus and embrace the one-pot wonder of Stuffed Pepper Soup! Trust us, this comforting classic will have you reaching for seconds.


  • The Savory Base:

    • 1/2 pound ground Italian sausage
    • 1/2 pound lean ground beef
  • The Aromatic Vegetables:

    • 1 small onion, finely chopped
    • 1 green bell pepper, finely chopped
    • 1 red bell pepper, finely chopped
    • 3 cloves garlic, chopped
  • The Simmering Broth:

    • 4 cups low-sodium beef broth
    • 2 cups low-sodium chicken or vegetable broth
  • The Tangy Tomato Addition:

    • 1 (14.5-ounce) can diced tomatoes with salsa
  • The Hearty Rice:

    • 3/4 cup uncooked rice (jasmine rice recommended)
  • Seasoning:

    • Kosher salt and freshly ground black pepper


  1. Brown the Base: In a large pot or Dutch oven set over medium heat, brown the Italian sausage and ground beef together. Use a spoon or spatula to break them up into crumbles as they cook.

  2. Sauté the Veggies: While the meat browns, add the chopped onions and bell peppers to the pot. Sauté occasionally, until the vegetables soften and become translucent. During the last minute of browning, reduce the heat to medium-low and add the chopped garlic. Cook for just a minute, stirring constantly, to release the fragrant garlic aroma.

  3. Drain and Deglaze: Once the vegetables are softened and the garlic is fragrant, drain any excess fat from the pot. This helps to remove any greasiness and allows the broth to shine through.

  4. Simmer the Broth and Tomatoes: Pour the beef broth, chicken or vegetable broth, and the diced tomatoes with salsa into the pot. Stir to combine everything well. Bring the mixture to a simmer and let it cook for 15 minutes. This allows the flavors to meld and the peppers to soften further.

  5. Rice to the Rescue: After 15 minutes of simmering, add the uncooked rice to the pot. Stir well to ensure the rice grains are evenly coated with the flavorful broth.

  6. The Big Finish: Cover the pot and cook the soup for 5-7 minutes, or until the rice is tender and cooked through. For the best texture, it's recommended to serve the soup immediately after cooking. Season with kosher salt and freshly ground black pepper to your taste.

  7. Soup-erb Enjoyment! Ladle the hot and comforting Stuffed Pepper Soup into bowls and savor the taste of cozy goodness in every spoonful. Enjoy this delicious one-pot wonder and let the nostalgia and warmth of this classic recipe fill your heart and home!