STUFFED PEPPER SOUP
Super easy, fast, budget-friendly one pot dinner! So hearty and so cozy with ground beef, rice and bell peppers.
This is one of the most cozy soup recipes with rich homestyle flavor. It totally reminds me of growing up and being home. There’s just so much goodness in one bowl of this hearty soup.
You’ll love the comforting flavors in this soup and how well all the flavors blend together. The peppers and tomatoes offer a mellow and faintly sweet flavor, while the beef kicks in that flavor that will remind you of a traditional stuffed pepper.
And the rice in this soup gives it such a great texture and adds some body to it to keep it filling.
It’s the lazy way of making stuffed peppers and one of my go-to soup recipes. Trust me you’ll love this one!
Ingredients
- 1/2 lb Italian sausage
- 1/2 lb lean ground beef
- 1 small finely chopped onion
- 1 green pepper, finely chopped
- 1 red pepper, finely chopped
- 3 cloves garlic, chopped
- 4 c low sodium beef broth
- 2 cups low sodium chicken or vegetable broth
- 1 can (14.5 oz) salsa tomatoes
- 3/4 cup raw rice (I use jasmine)
- kosher salt and fresh ground black pepper
- How To Make Stuffed Pepper Soup
In a pot or casserole over medium heat, brown the Italian sausage and ground beef; separating as you go.
In the middle of browning, add onions and peppers; stirring several times. During the last minute of browning, reduce heat to medium-low and add chopped garlic, stirring constantly. Drain the excess fat.
Add the beef broth, chicken broth and tomatoes to the salsa and simmer. Simmer for 15 minutes or until the peppers begin to soften.
Add the rice and coat well. Cover and cook for 5-7 minutes or until the rice is tender. For best results, serve quickly. Season with kosher salt and freshly ground black pepper to taste.
