Stuffed Pepper Soup
Stuffed Pepper Soup is a warm, hearty dish that takes all the beloved flavors of classic stuffed peppers and transforms them into a comforting bowl of goodness.
The combination of savory Italian sausage, lean ground beef, tender peppers, and aromatic garlic creates a rich base that’s further enhanced with slow-simmered broth and tomatoes. Adding rice makes the soup satisfyingly filling, turning it into a complete one-pot meal. It’s the kind of recipe that feels both rustic and homestyle, yet balanced enough for a family dinner or a cozy weekend meal.
Each spoonful delivers a perfect blend of protein, vegetables, and grains, capturing the essence of stuffed peppers in a more comforting, spoonable form.
Why People Will Love Stuffed Pepper Soup:
All the flavor, none of the fuss – It delivers the nostalgic taste of classic stuffed peppers but in an easy, simmered soup form, saving time and effort while still offering comfort.
Perfect balance of hearty and healthy – Combining lean proteins, fresh vegetables, and rice creates a nourishing yet satisfying meal in one bowl.
Rich and layered flavors – The mix of sausage, beef, garlic, peppers, and tomatoes simmered in broth produces a depth of flavor that feels slow-cooked and soulful.
Family-friendly appeal – Its mild, savory taste pleases both kids and adults, making it a dish that everyone at the table can enjoy together.
Versatile comfort food – Whether served as a cozy winter dinner, a make-ahead meal for busy weeks, or even for entertaining guests, it adapts beautifully to many occasions.
Key Ingredients
Italian Sausage & Lean Ground Beef – The blend of seasoned sausage with lean beef creates a rich, savory base that balances depth of flavor with a lighter texture.
Bell Peppers (Green & Red) – Their natural sweetness and slight bitterness echo the heart of traditional stuffed peppers, adding vibrant color and freshness to the soup.
Garlic & Onion – These aromatic staples build the foundation of flavor, enhancing the broth with a comforting, home-cooked essence.
Tomatoes with Salsa Blend – The canned salsa tomatoes bring acidity, tang, and a subtle kick that elevates the soup beyond a simple broth.
Rice – Soft, tender grains absorb the seasoned broth, making the soup hearty and satisfying while tying it back to the classic stuffed pepper dish.
Expert Tips:
Brown the meats separately for layers of flavor – If time allows, cook the sausage and beef in two stages. Sausage releases seasoned fat that builds a rich base, while the beef adds body. Layering them ensures each retains its unique character.
Sweat the peppers and onions slowly – Rather than rushing this step, let the vegetables soften gently over medium heat. This coaxes out natural sweetness and prevents bitterness, which balances the acidity of the tomatoes.
Deglaze for richness – After browning the meat and vegetables, splash a little broth (or even a touch of dry red wine) into the pot, scraping up the browned bits. Those caramelized fragments deepen the overall flavor.
Manage the rice carefully – Add the rice at the right stage. Too early, and it will overcook and bloat; too late, and it may be underdone. For best texture, simmer until just tender, as the grains will continue absorbing broth after serving.
Balance the broth – Taste near the end of cooking and adjust with salt, freshly cracked pepper, or even a pinch of sugar. This fine-tuning brings harmony between the savory meats, tangy tomatoes, and sweet peppers.
Rest before serving – Allow the soup to sit off the heat for 5–10 minutes. This lets the flavors meld, the rice settle, and the consistency thicken naturally without overcooking.
Stuffed Pepper Soup
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
Instructions:
In a large pot or Dutch oven over medium heat, cook the Italian sausage and ground beef, breaking it apart as it browns.
Halfway through, stir in the chopped onion and both peppers. Continue cooking, stirring occasionally, until the vegetables start to soften.
In the last minute of browning, reduce heat to medium-low and stir in the garlic. Cook for about 1 minute, stirring frequently to avoid burning.
Drain any excess grease from the pot.
Pour in the beef broth, chicken (or vegetable) broth, and the can of tomatoes with salsa. Stir well to combine.
Bring the mixture to a gentle simmer and cook for 15 minutes, or until the peppers are just tender.
Stir in the rice, making sure it’s evenly distributed.
Cover the pot and cook for 5–7 minutes, or until the rice is tender.
Taste and season with kosher salt and freshly ground black pepper as needed.
Serve hot and enjoy!
Important Notes When Making Stuffed Pepper Soup:
Rice absorption is ongoing – Once the rice is added, it will continue to soak up broth even after the soup is removed from heat. If preparing ahead, slightly undercook the rice or cook it separately and add before serving to prevent a mushy texture.
Broth selection matters – Using a mix of beef broth and chicken (or vegetable) broth ensures depth without overpowering saltiness. Low-sodium options give you better control over final seasoning.
Tomato choice affects acidity – Salsa-style tomatoes bring extra seasoning and zest. If using plain canned tomatoes, consider adding a pinch of oregano, basil, or smoked paprika for complexity. If the soup tastes too sharp, balance with a touch of sugar or honey.
Pepper doneness is flexible – For softer peppers that blend seamlessly into the soup, let them simmer longer. For more texture and bite, add them later in the cooking process so they stay slightly firm.
Texture adjustment is easy – If the soup thickens too much after resting or reheating, stir in a splash of extra broth or water to restore the desired consistency without affecting flavor.
Storage and reheating – This soup keeps well in the fridge for 3–4 days. The rice will continue to thicken the broth, so be ready to add liquid when reheating. It also freezes well, though for best results, freeze it without rice and cook fresh rice to stir in when serving.
How To Enjoy Stuffed Pepper Soup After Cooking:
Let It Rest Briefly
After turning off the heat, allow the soup to sit uncovered for about 5–10 minutes. This short resting time lets the flavors meld, thickens the broth slightly, and prevents burning your mouth on the first spoonful.
Serving Suggestions
Classic Style: Ladle the soup into deep bowls and top with freshly chopped parsley or basil for color and freshness.
Cheesy Finish: Sprinkle shredded mozzarella, provolone, or parmesan on top. The heat from the soup will gently melt the cheese, mimicking the gooey filling of traditional stuffed peppers.
Crunch Factor: Pair with warm, crusty bread or garlic toast for dipping. The bread soaks up the broth beautifully.
Rice Variation: If you cooked the rice separately, add it to each bowl just before serving so it stays firm and doesn’t absorb too much broth.
Pairing Ideas
Serve with a simple green salad dressed with olive oil and vinegar to balance the hearty richness of the soup.
For a heartier spread, pair with roasted vegetables or a side of cornbread.
A light sparkling water with lemon or a glass of dry red wine (like Chianti or Merlot) complements the tomato and pepper flavors.
Storing and Reheating
Refrigeration: Store in airtight containers for up to 3–4 days. When reheating, stir in extra broth or water to loosen the consistency since rice thickens the soup.
Freezing: For longer storage, freeze the soup without rice. Prepare fresh rice when ready to serve and add it in after reheating for best texture.
Best Enjoyed
This soup tastes even better the next day after flavors deepen overnight. It’s perfect for meal prep or cozy family dinners.
Nutrition Information:
For Stuffed Pepper Soup (per serving, based on 6 servings from the recipe):
Calories: 295 kcal | Total Fat: 12 g | Saturated Fat: 4.5 g | Monounsaturated Fat: 5.1 g | Polyunsaturated Fat: 1.2 g | Cholesterol: 55 mg | Sodium: 720 mg (varies with broth/salt used) | Total Carbohydrates: 25 g | Dietary Fiber: 3.8 g | Sugars: 6 g | Protein: 21 g
Recipe Swaps and Variations
Meatless version: Use lentils, beans, or a plant-based ground meat.
Spicy twist: Add jalapeños or a dash of cayenne.
Different rice: Brown rice or wild rice (adjust cook time).
More veggies: Try adding corn, zucchini, or spinach.
Cheesy topping: Top with shredded cheddar or mozzarella before serving.
How to Store Leftovers
Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze in individual portions for up to 3 months.
Reheat: Gently reheat on the stove or microwave. Add broth if it thickens too much.
Frequently Asked Questions:
Can I use different types of meat in this recipe?
Yes, you can customize the meat according to your preferences.
You can try using ground turkey, chicken, or even vegetarian alternatives like plant-based crumbles.
Can I adjust the spiciness level of the soup?
Absolutely! If you prefer a milder soup, you can reduce the amount of Italian sausage or use a mild variety.
Additionally, you can adjust the amount of peppers or choose milder pepper varieties to suit your taste.
Can I substitute the rice with a different grain?
Certainly! While the recipe suggests using jasmine rice, you can experiment with other grains like quinoa, couscous, or even cauliflower rice for a low-carb option.
How can I make this soup vegetarian or vegan?
To make this soup vegetarian or vegan, you can omit the Italian sausage and ground beef and replace them with plant-based alternatives or additional vegetables.
Use vegetable broth instead of chicken or beef broth, and ensure that the canned tomatoes and salsa do not contain animal products.
Can I make this soup ahead of time?
Yes, you can make the Stuffed Pepper Soup ahead of time.
Prepare the soup as instructed, excluding the rice, and store it in an airtight container in the refrigerator.
When ready to serve, reheat the soup and add the rice, allowing it to cook until tender.
Adjust the seasoning if needed and enjoy!
Can I use different types of peppers in this recipe?
Absolutely! While the recipe suggests using green and red peppers, you can experiment with other varieties like yellow, orange, or even spicy peppers to add different flavors and colors to your soup.
Can I use pre-cooked rice instead of raw rice?
Yes, you can use pre-cooked rice if you prefer.
Simply skip the step of adding raw rice and instead add cooked rice towards the end of the cooking process, allowing it to heat through.
Can I make this soup in a slow cooker or Instant Pot?
Definitely! To make Stuffed Pepper Soup in a slow cooker, brown the sausage and ground beef on the stovetop, then transfer the meat along with the remaining ingredients (except rice) to the slow cooker.
Cook on low for 6-8 hours or high for 3-4 hours.
Add the rice during the last 30 minutes of cooking.
For an Instant Pot, brown the meat using the sauté function, then pressure cook for 8 minutes with a quick release.
Add the rice and cook on sauté mode until tender.