This is one of the most cozy soup recipes with rich homestyle flavor.
It totally reminds me of growing up and being home. There’s just so much goodness in one bowl of this hearty soup.
You’ll love the comforting flavors in this soup and how well all the flavors blend together.
The peppers and tomatoes offer a mellow and faintly sweet flavor, while the beef kicks in that flavor that will remind you of a traditional stuffed pepper.
Ingredients
1/2 lb Italian sausage
1/2 lb lean ground beef
1 small finely chopped onion.
1 green pepper, finely chopped
1 red pepper, finely chopped.
3 cloves garlic, chopped
4 c low sodium beef broth
2 cups low sodium chicken or vegetable broth.
1 can (14.5 oz) salsa tomatoes
3/4 cup raw rice (I use jasmine)
kosher salt and fresh ground black pepper.
How To Make Stuffed Pepper Soup
In a pot or casserole over medium heat, brown the Italian sausage and ground beef; separating as you go.
In the middle of browning, add onions and peppers; stirring several times.
During the last minute of browning, reduce heat to medium-low and add chopped garlic, stirring constantly. Drain the excess fat.
Add the beef broth, chicken broth and tomatoes to the salsa and simmer.
Simmer for 15 minutes or until the peppers begin to soften.
Add the rice and coat well. Cover and cook for 5-7 minutes or until the rice is tender.
For best results, serve quickly. Season with kosher salt and freshly ground black pepper to taste.
Serving Suggestions
Classic Bowl: Serve hot in large soup bowls with a sprinkle of shredded cheese (cheddar or mozzarella) and fresh chopped parsley on top.
With Bread: Pair with warm crusty bread or garlic breadsticks for dipping.
With a Salad: Serve alongside a fresh green salad with a light vinaigrette for a complete meal.
Low-carb option: For a lower-carb version, omit the rice and serve as a hearty broth-based soup.
Toppings: Add a dollop of sour cream or a few crushed tortilla chips for extra texture and flavor.
Would you also like tips on storage and reheating for this soup?
Variations:
Spicy Kick: Add a diced jalapeño or a pinch of red pepper flakes when sautéing the vegetables.
Cheesy Version: Stir in 1 cup of shredded cheese (cheddar or pepper jack) at the end for a creamy, cheesy soup.
Turkey Swap: Replace the Italian sausage and beef with ground turkey or chicken for a leaner option.
Vegetarian: Omit the meat and use only vegetable broth.
Add black beans or kidney beans for protein.
Grain Swap: Substitute rice with cooked quinoa, orzo, or cauliflower rice for a different texture or a low-carb option.
Storage:
Refrigerator: Let the soup cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4 days.
Freezer: Place cooled soup in freezer-safe containers or heavy-duty freezer bags (leave some space for expansion). Freeze for up to 3 months.
Reheating: Reheat on the stovetop over medium heat, stirring occasionally until hot.
If the rice absorbs too much liquid, add a splash of broth or water when reheating.