This Stuffed Pepper Soup takes all the delicious, savory flavors of traditional stuffed peppers and turns them into an easy, comforting soup. With a mix of seasoned meats, tender peppers, and rice in a rich broth, it’s the perfect one-pot meal for a cozy night in.
Stuffed Pepper Soup
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
Salsa tomatoes 1 (14.5 oz) can
Raw rice (like jasmine) ¾ cup
Kosher salt To taste
Freshly ground black pepper To taste
How To Make Stuffed Pepper Soup:
Brown Meat & Sauté Vegetables: In a large pot or casserole over medium heat, brown the ½ lb of Italian sausage and ½ lb of ground beef, breaking the meat apart as you go. While the meat is browning, add the 1 finely chopped onion and the chopped green and red peppers. Continue to cook, stirring occasionally. During the last minute of browning, reduce the heat to medium-low and add the 3 cloves of chopped garlic, stirring constantly. Drain any excess fat from the pot.
