Description of this recipe
Stuffed Pepper Soup is a hearty, flavorful, and comforting dish that captures all the deliciousness of stuffed peppers without the fuss of actually stuffing them. This recipe combines the savory goodness of Italian sausage and lean ground beef with the sweetness of bell peppers, the tanginess of tomatoes, and the satisfying bite of rice, all simmered in a rich, flavorful broth. It’s a one-pot wonder that’s perfect for a chilly evening, a family gathering, or simply a satisfying weeknight meal. It’s a versatile dish that can be easily customized to suit your preferences and dietary needs, making it a reliable staple in any home cook’s repertoire.
Why you will love this recipe
You’ll fall in love with this Stuffed Pepper Soup for its incredible flavor and ease of preparation. Forget the tedious process of stuffing individual peppers; this soup delivers all the same great taste in a fraction of the time and effort. This soup is a fantastic way to use up leftover vegetables. It’s a great way to get your family to eat more veggies without complaining.
Beyond its simplicity, this soup is incredibly versatile. Feel free to swap out the meats, vegetables, or grains to create your own unique version. Use ground turkey or chicken instead of beef and sausage, add different types of peppers for varying levels of heat, or substitute quinoa or barley for the rice. You can even add a can of diced tomatoes or a dollop of sour cream or Greek yogurt for extra richness and tang.
Moreover, this soup is not only delicious but also relatively healthy. Packed with protein from the meat, fiber from the vegetables and rice, and essential vitamins and minerals, it’s a wholesome and nutritious meal that will leave you feeling satisfied and energized. It’s also a great option for meal prepping, as it tastes even better the next day after the flavors have had a chance to meld together. Whether you’re a seasoned cook or a beginner in the kitchen, this Stuffed Pepper Soup recipe is sure to become a new family favorite.
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 |
| Canned crushed tomatoes | 1 can (28 oz) |
| Raw rice (like jasmine) | ¾ cup |
| Kosher salt | To taste |
| Freshly ground black pepper | To taste |
| Dried oregano | 1 teaspoon |
| Bay leaf | 1 |
Preparation:
Step 1: Brown Meat & Vegetables: In a large pot or Dutch oven over medium heat, brown the Italian sausage and ground beef, breaking it apart as it cooks with a wooden spoon or spatula. As the meat begins to brown, add the chopped onion and peppers, stirring frequently to ensure even cooking and prevent sticking. Cook until the meat is browned and the vegetables are slightly softened, about 8-10 minutes.
Step 2: Add Garlic & Aromatics: During the last minute of browning, reduce the heat to medium-low and add the chopped garlic, dried oregano, and bay leaf, stirring constantly until fragrant, about 30 seconds. Be careful not to burn the garlic, as this will impart a bitter taste to the soup.
Step 3: Drain Excess Fat: Tilt the pot and carefully spoon out any excess fat that has rendered from the meat. Discard the fat or reserve it for another use. Removing the excess fat will help to keep the soup from being greasy.
Step 4: Simmer the Soup: Add the beef broth, chicken broth, and crushed tomatoes to the pot. Stir well to combine all the ingredients, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer over medium-high heat, then reduce the heat to low, cover, and cook for 15 minutes, or until the peppers begin to soften and the flavors have melded together.
Step 5: Add Rice & Finish: Add the rice to the pot and stir to combine well. Cover and continue to cook for 15-20 minutes, or until the rice is tender and the soup has thickened slightly. Stir occasionally to prevent the rice from sticking to the bottom of the pot. Season with kosher salt and freshly ground black pepper to taste. Remove the bay leaf before serving.
COOKING Rating:
Easy
Serving Suggestions:
- Serve hot in bowls, garnished with a dollop of sour cream or Greek yogurt and a sprinkle of fresh parsley or cilantro.
- Serve with a side of crusty bread or grilled cheese sandwiches for dipping.
- Top with shredded cheddar cheese or a sprinkle of Parmesan cheese.
- Serve with a side salad for a complete and balanced meal.
Tips:
- For a spicier soup, add a pinch of red pepper flakes or a chopped jalapeño pepper along with the other vegetables.
- To save time, use pre-cooked rice or leftover cooked rice. Add the rice to the soup during the last 5 minutes of cooking to heat it through.
- For a vegetarian version, omit the meat and use vegetable broth instead of beef broth. Add a can of drained and rinsed beans, such as kidney beans or cannellini beans, along with the tomatoes for added protein and fiber.
- If you don’t have crushed tomatoes, you can use diced tomatoes or tomato sauce instead.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
- This soup also freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Prep Time: 20 minutes Cook Time: 45 minutes Total Time: 1 hour 5 minutes
Nutritional Information:
Estimated values; actual values may vary based on specific ingredients and portion sizes.
- Calories: Approximately 350-400 per serving
- Protein: 25-30g per serving
- Sodium: Varies depending on the broth and sausage used; use low-sodium options to reduce sodium content. Aim for under 700mg per serving.
Conclusion
Stuffed Pepper Soup is a delightful twist on a classic dish, offering all the familiar flavors in a convenient and comforting soup form. With its simple preparation, versatile ingredients, and satisfying taste, it’s a recipe that’s sure to become a staple in your kitchen. Whether you’re looking for a quick weeknight meal, a crowd-pleasing dish for a potluck, or a cozy soup to warm you up on a cold day, this Stuffed Pepper Soup is a perfect choice. So gather your ingredients, grab your favorite pot, and get ready to enjoy a bowl of pure comfort!
Questions and Answers
Q1: Can I make this soup in a slow cooker?
A: Yes, you can easily adapt this recipe for a slow cooker. Brown the meat and vegetables as directed in Step 1, then transfer everything to your slow cooker. Add the broth, tomatoes, oregano, and bay leaf. Cook on low for 6-8 hours or on high for 3-4 hours, or until the peppers are tender. Add the rice during the last 30 minutes of cooking.
Q2: I don’t have Italian sausage. Can I use something else?
A: Absolutely! You can substitute the Italian sausage with any other type of sausage, such as chorizo, kielbasa, or even breakfast sausage. You can also use ground turkey or chicken instead of sausage.
Q3: Can I add other vegetables to this soup?
A: Of course! Feel free to add any other vegetables that you enjoy, such as zucchini, carrots, celery, or corn. Add them along with the peppers and onions in Step 1.
Q4: Is this soup spicy?
A: This soup is not inherently spicy, but you can easily add some heat by including a pinch of red pepper flakes or a chopped jalapeño pepper along with the other vegetables.
Q5: Can I freeze this soup?
A: Yes, this soup freezes very well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
