Stuffed Pepper Soup

Stuffed Pepper Soup is a hearty and comforting dish that encapsulates the flavors of classic stuffed peppers in a warming soup form. Imagine a large pot simmering on the stove, filled with a rich and aromatic broth. The base of the soup is typically a combination of beef and chicken stock, which provides a deep, savory flavor. Into this broth, ground beef is added, browned to perfection, adding a robust meaty texture.

The soup gets its characteristic flavor from a generous mix of bell peppers, usually a combination of green, red, and yellow peppers, chopped into bite-sized pieces. These peppers not only add a burst of color but also a sweet and slightly tangy flavor that is essential to the dish. Onions and garlic are sautéed until fragrant, mingling with the peppers to create a foundation of flavors.

Tomatoes are another key ingredient, with diced tomatoes and tomato sauce often used to give the soup a rich, umami quality. This tomato base is seasoned with a blend of herbs and spices – think of a mix of paprika, oregano, and basil, with a pinch of red pepper flakes for a subtle heat. Some versions of the soup might also include a hint of Worcestershire sauce for added depth.

Rice is an integral component, traditionally cooked within the soup so it absorbs the flavors of the broth and spices. The rice adds a delightful chewiness and helps to thicken the soup, making it more substantial. Alternatively, for a low-carb version, rice can be substituted with cauliflower rice or left out entirely.

As the soup cooks, the flavors meld together, creating a harmonious blend that is reminiscent of stuffed bell peppers but in a more spoonable form. The soup is often garnished with shredded cheese, such as cheddar or mozzarella, which melts into the hot soup, adding a creamy and indulgent element.

Stuffed Pepper Soup is typically served hot, often accompanied by a slice of crusty bread or a simple green salad. It’s a versatile dish that can be adjusted to personal taste preferences, whether it’s making it spicier, more herbaceous, or even vegetarian by swapping out the ground beef for a plant-based alternative. This soup is not only a delight for the taste buds but also a comforting and satisfying meal, perfect for chilly evenings or as a wholesome family dinner.


1/2 lb. Italian 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 or vegetable broth
1 can (14.5 ounce) salsa style tomatoes
3/4 cup uncooked quick cooking rice (I use the jasmine)
kosher salt and fresh ground black pepper


In heavy stock pot or Dutch oven over medium heat brown the Italian 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.
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.
Add the rice and stir to coat. Cover and cook for 5-7 minutes or until rice is tender. For best results serve promptly. Season with kosher salt and fresh ground black pepper to taste. 

Enjoy !

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