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–+ servings
Overhead view of a bowl of Stuffed Pepper Soup.
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Stuffed Pepper Soup

A hearty and comforting soup that takes all the delicious flavors of classic stuffed peppers and transforms them into a quick and easy weeknight meal.
Course Soup
Cuisine American
Keyword stuffed pepper soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Author Karen Gibson

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground sirloin
  • 1/2 pound Italian sausage
  • 1 cup diced onions
  • 2 ribs celery , diced
  • 1 cup chopped green bell pepper (2 medium)
  • 1/2 cup chopped red bell pepper (1 medium)
  • 1 teaspoon garlic powder
  • 2 teaspoons smoked paprika
  • 1 tablespoon dried Italian herb blend
  • 1 tablespoon tomato paste
  • 8 ounces tomato sauce
  • 14 ounces fire roasted diced tomatoes
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons brown sugar
  • 1 teaspoon beef Better Than Bouillon (optional)
  • 2 tablespoons minced fresh flat-leaf parsley
  • 2 cups cooked rice*
  • Shredded Monterey Jack or parm for topping (optional)

Instructions

  • Heat the oil in a large soup pot or Dutch oven over medium, until the surface of the oil shimmers. Add the beef and sausage and brown completely, breaking up large chunks as it cooks. Transfer the meat to a plate or bowl.
  • If you used lean ground beef, you probably won't have to drain off any of the fat, but if there's more than two tablespoons, remove some of it.
  • Add the onions, celery, and bell peppers to the pot and saute until all have softened (the peppers will probably take the longest).
  • Add the tomato paste and the herbs and spices and stir until well blended.
  • Pour in the tomato sauce, diced tomatoes (with their juices), broth, and Worcestershire sauce. Increase heat to high. Stir in the brown sugar and Better Than Bouillon (if using).
  • Add the browned beef and sausage to the soup.
  • Bring the soup to an active simmer and adjust heat to maintain it (aggressive boiling is not necessary). Simmer for 15 minutes.
  • (Note that if you're making the rice from dried, you can cook it while the soup simmers. Follow package directions.)
  • At the end of cooking, reduce heat to low, and stir in the parsley. Add the cooked rice (reheat first if using leftovers) just before serving, and top the bowls with cheese (if using).

Video

Notes

*You can use leftover rice, pre-cooked rice from the store (they're often packaged in microwaveable plastic packets), or cook a new batch of rice from dried. While it seems like it would be a good idea to cook the rice right in the soup, it's actually much better both flavor- and texture-wise to cook everything separately and then mix just before serving. If you're making the soup ahead of time, or for meal prep, keep the rice in a separate container.