Stuffed Pepper Soup

I loved my mom’s stuffed green bell peppers when I was little. They were stuffed with beef, rice, & tomato sauce and always tasted comforting and delicious. This week has been beautiful outside but very cold, which has me craving comfort food. Instead of making regular stuffed bell peppers, I made stuffed pepper soup. I served the stuffed pepper soup with garlic rice on the side so everyone could choose how much they wanted in their bowl. The soup was comforting, flavorful, and tasty–perfect for this cold, brisk day and paired nicely with a loaded garden salad and some crusty bread.

How to Make Stuffed Pepper Soup

Prepare the soup by heating the oil in a large Dutch oven over medium-high heat. Add the onion, ground beef, and mild Italian sausage to the hot skillet with the basil, oregano, and crushed red pepper flakes. Cook while stirring often and break up the meat into crumbles, until just cooked through.

Add the diced bell pepper and cook, stirring occasionally, for 3 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute.

Add the diced tomatoes, tomato sauce, and beef broth.  Bring to a simmer and cook for 30-45 minutes, stirring occasionally, until the bell peppers are tender. Taste and season with sea salt and freshly cracked black pepper to taste.

Meanwhile, prepare the garlic rice (or rice per package directions) while the soup simmers. Set aside for serving.

To serve, spoon the desired amount of rice into a soup bowl, then ladle the stuffed pepper soup on top. Top with parsley. Serve immediately. Enjoy.

Stuffed Pepper Soup

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Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Course: Lunch

Cuisine: American

Servings: 4 people

Author: Pam - For the Love of Cooking

Equipment

• Large Dutch oven

Ingredients

• 1 tbsp olive oil
• ½ yellow onion, diced
• ½ lb 85% lean ground beef
• ½ lb ground mild pork Italian sausage
• 1 tsp dried basil
• ½ tsp dried oregano
• 1 pinch crushed red pepper flakes
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 (14-oz can) fire-roasted diced tomatoes
• 1 (14-oz can) tomato sauce
• 2 cups beef broth
• Sea salt and freshly cracked pepper, to taste
• 1 cup dried white rice, cooked per package instructions
• 1 tbsp fresh parsley, chopped

Instructions

• Prepare the soup by heating the oil in a large Dutch oven over medium-high heat. 
• Add the onion, ground beef, and mild Italian sausage to the hot skillet with the basil, oregano, and crushed red pepper flakes. 
• Cook while stirring often and break up the meat into crumbles, until just cooked through.
• Add the diced bell pepper and cook, stirring occasionally, for 3 minutes. 
• Add the minced garlic and cook, stirring constantly, for 1 minute. 
• Add the diced tomatoes, tomato sauce, and beef broth. Bring to a simmer and cook for 30-45 minutes, stirring occasionally, until the bell peppers are tender. Taste and season with sea salt and freshly cracked black pepper to taste before serving.
• Prepare the rice per package directions while the soup is simmering. Set aside for serving.
• To serve, spoon the desired amount of rice into a soup bowl, then ladle the stuffed pepper soup on top.
• Top with parsley. Serve immediately. Enjoy.

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