This Stuffed Pepper Soup takes all the delicious, savory flavors of traditional stuffed peppers and turns them into an easy, comforting soup. With a mix of seasoned meats, tender peppers, and rice in a rich broth, it’s the perfect one-pot meal for a cozy night in.
Ingredients:
| Ingredient | Quantity |
| Italian sausage | ½ lb |
| Lean ground beef | ½ lb |
| Small onion, finely chopped | 1 |
| Green pepper, finely chopped | 1 |
| Red pepper, finely chopped | 1 |
| Garlic, chopped | 3 cloves |
| Low sodium beef broth | 4 cups |
| Low sodium chicken or vegetable broth | 2 cups |
| Salsa tomatoes | 1 (14.5 oz) can |
| Raw rice (like jasmine) | ¾ cup |
| Kosher salt | To taste |
| Freshly ground black pepper | To taste |
How To Make Stuffed Pepper Soup:
- Brown Meat & Sauté Vegetables: In a large pot or casserole over medium heat, brown the ½ lb of Italian sausage and ½ lb of ground beef, breaking the meat apart as you go. While the meat is browning, add the 1 finely chopped onion and the chopped green and red peppers. Continue to cook, stirring occasionally. During the last minute of browning, reduce the heat to medium-low and add the 3 cloves of chopped garlic, stirring constantly. Drain any excess fat from the pot.
- Simmer the Broth: Add the 4 cups of beef broth, 2 cups of chicken broth, and the 1 can of salsa tomatoes. Bring the mixture to a simmer. Simmer for about 15 minutes, or until the peppers begin to soften.
- Add Rice & Cook: Add the ¾ cup of raw rice to the pot and stir to coat it well. Cover the pot and continue to cook for 5-7 minutes, or until the rice is tender.
- Season & Serve: Season the soup with kosher salt and freshly ground black pepper to taste. For best results, serve immediately.
Enjoy this hearty and comforting soup!