Stuffed Pepper Soup

This Stuffed Pepper Soup has the same awesome flavors of stuffed peppers with a lot less work. Just think of it as deconstructed stuffed peppers. It comes together very quickly and is a family favorite.

School is back in session and fall is right around the corner. It is just about time for soup weather.  Of course I think anytime is a great tme for soup. This Stuffed Pepper Soup has the same awesome flavors of stuffed peppers with a lot less work.  Just think of it as deconstructed stuffed peppers in soup form. It only takes about thirty minutes to prepare this soup making it absolutely doable for weeknights.

How do you make Stuffed Pepper Soup?

First brown the ground sausage and ground beef over medium heat in a heavy stockpot or Dutch oven.  About halfway through the browning process add the onions and bell peppers.  Stir several times to keep the meat browning and the vegetables from burning.  In the last 60 seconds of cooking turn the heat to low and add the minced garlic stirring constantly. Drain any excess grease from the pan.

Add the beef broth, chicken broth and salsa style tomatoes.  Simmer over low heat for about 15 minutes. Now stir in the quick cooking rice and cover the pan.  Simmer covered for about 5-7 minutes.  This soup is best served promptly.

Helpful tips for making Stuffed Pepper Soup

• Use good quality sausage and lean ground beef.
• If available use sweet Vidalia onions. A little sweetness really makes this recipe stand out.
• Dice your bell peppers into small bite size pieces.  You can use any combination of colored bell peppers.
• If you prefer more of an Italian based soup replace the salsa style tomatoes with canned petite diced tomatoes and add 3/4 teaspoon of Italian seasoning.
• If you do not have quick rice available to you cook long or short grain white rice according to package instructions.  You will need about 1 1/2 – 2 cups cooked rice.
• I personally like to use Jasmine rice.
• If you know you will be saving leftovers cook the rice separately and add a small amount per bowl. This way the rice will not continue to soak up the broth and swell.

Stuffed Pepper Soup is so quick to come together and it is one of those recipes that you can cut and prep as you go. It does not require much simmer time but feel free to if you are busy with something else although your peppers will get pretty soft. It is perfect for a weeknight meal and is enjoyed by my whole family.

Stuffed Pepper Soup is quick, dependable and tasty. Put the ingredients on your list this week.  Fall will be approaching before you know it and you will want to have all of your favorites in order.

Other soup recipes you will love!

• Creamy Asparagus Potato Soup
• Best Ever Italian Wedding Soup Recipe
• Creamy Ham and Potato Soup
• Potato Leek Soup Recipe
• Ham and Bean Soup

This recipe was first published August 4, 2017 and was republished August 16, 2019 with new content.

Stuffed Pepper Soup

★★★★★

5 from 2 reviews

Ground sausage, ground beef, onions, sweet bell peppers, garlic and rice are cooked and  simmered in a salsa style broth creating a delectable family friendly easy soup.

• Author: Beth Pierce
• Prep Time: 5
• Cook Time: 30
• Total Time: 35 minutes
• Yield: 6 bowls 1x
• Category: soup
• Method: stovetop
• Cuisine: American

Scale 1x2x3x

Ingredients

• 1/2 lb lean pork sausage
• 1/2 lb lean ground beef
• 1 small onion finely chopped
• 1 green pepper finely chopped
• 1 red pepper finely chopped
• 3 cloves garlic minced
• 4 cups low sodium beef broth
• 2 cups low sodium chicken broth
• 1 can (14.5 ounce) salsa style tomatoes
• 3/4 cup uncooked quick cooking rice (I use the jasmine)

Instructions

1. In heavy stock pot or dutch oven over medium heat brown pork sausage and ground beef;  breaking up as you go.  About halfway through the browning process add the onions and bell peppers; stirring several times.   In the last minute of browning time reduce heat to medium low and add minced garlic; stirring constantly. Drain any excess grease.
2. Add beef broth, chicken broth and salsa style tomatoes and bring to a simmer.  Simmer for 15 minutes or until the peppers just begin to soften.
3. Add the rice and stir to coat. Cover and cook for 5-7 minutes or until rice is tender. For best results serve promptly.

Notes

If desired sprinkle each bowl with a couple tablespoons of finely shredded cheddar.

Keywords: deconstructed stuffed peppers, pepper soup, stuffed bell pepper soup, stuffed green pepper soup, deconstructed bell pepper soup, soup

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