A incredibly simple, quick, and inexpensive one-pot meal! With ground beef, rice, and bell peppers, this dish is hearty and comfortable.
This is one of the coziest soup recipes, full of thick homestyle flavor. It reminds me so much of growing up and being at home. One bowl of this hearty soup contains so much goodness.
You’ll love the warm tastes in this soup, as well as how well everything blends together. The peppers and tomatoes provide a mellow and subtly sweet flavor, while the beef adds a flavor reminiscent of a typical stuffed pepper.
And the rice in this soup offers a fantastic texture as well as heft to keep it substantial.
It’s a quick way to make stuffed peppers and one of my favorite soup recipes. You’ll enjoy it, I promise!
1/2 pound of Italian sausage
1 small finely chopped onion 1 green pepper, finely chopped 1 red pepper, finely chopped 3 garlic cloves, chopped
4 cup beef broth (low sodium)
1 can (14.5 oz) low sodium chicken or veggie broth tomato salsa
3/4 cup uncooked rice (I use jasmine)
fresh ground black pepper and kosher salt
Stuffed Pepper Soup Recipe
Brown the Italian sausage and ground beef in a saucepan or casserole over medium heat, dividing as you go.
Add onions and peppers in the middle of browning, stirring often. Reduce heat to medium-low and add chopped garlic, stirring constantly, during the last minute of browning. Remove any extra fat.
Simmer the salsa with the beef stock, chicken broth, and tomatoes. Cook for 15 minutes, or until the peppers soften.
Coat the rice thoroughly. Cook for 5-7 minutes, or until the rice is cooked, covered. Serve promptly for the best results. To taste, season with kosher salt and freshly ground black pepper.
