Description
Stuffed Pepper Soup is a warm, comforting dish that combines all the classic flavors of stuffed bell peppers into a rich, flavorful bowl. With a hearty mix of Italian sausage, tender bell peppers, and rice, all simmered in a robust tomato broth, it’s a satisfying meal perfect for any day of the week. This one-pot wonder is easy to prepare and ideal for meal prepping or a cozy family dinner. Whether you’re craving something spicy or looking for a filling, wholesome meal, this soup will quickly become a favorite in your kitchen. Pair it with crusty bread or a simple side salad for a complete, comforting dining experience.
Ingredients
Units
Scale
- 1 lb. hot Italian sausage (or substitute with lean ground beef/turkey)
- 1 small yellow onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 4–6 cloves garlic, minced
- 1/8–1/4 tsp red pepper flakes
- 1 can (28 oz.) crushed tomatoes
- 1 can (14.5 oz.) fire-roasted diced tomatoes
- 3/4 cup uncooked long-grain white rice
- 1 tbsp each fresh basil, oregano, parsley (or 1 tsp each dried)
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp pepper
- 6 cups low-sodium beef broth
- 1/3 cup freshly grated Parmesan cheese
- Shredded mozzarella for serving
Instructions
- Heat a large soup pot or Dutch oven over medium-high heat. Brown the sausage and onions for about 4 minutes, breaking up the sausage as it cooks.
- Add the chopped bell peppers, garlic, and red pepper flakes. Sauté for another 2-3 minutes until the sausage is fully cooked and the onions are tender. Drain any excess fat.
- Add the crushed tomatoes, diced tomatoes, rice, herbs, salt, pepper, and beef broth to the pot. Stir well and bring the soup to a boil.
- Reduce the heat to low and simmer, covered, for 10-12 minutes or until the rice is cooked. Stir occasionally to prevent sticking.
- Stir in Parmesan cheese and adjust seasoning if needed. For a thinner consistency, add more broth.
- Serve hot, topped with shredded mozzarella.
- Prep Time: 15 minutes
- Cook Time: 35 minutes