Stuffed Pepper Soup

Brown the Meat: In a large pot or Dutch oven set over medium heat, cook the Italian sausage and ground beef, breaking them apart with a spoon as they brown.


Add Vegetables: When the meat is about halfway cooked, stir in the chopped onions and bell peppers. Continue to cook, stirring occasionally, until the vegetables are softened and the meat is fully browned. In the last minute of cooking, add the minced garlic and cook until fragrant.


Drain Fat: If necessary, drain any excess fat from the pot to ensure a cleaner broth.


Simmer with Broth and Tomatoes: Pour in the beef and chicken (or vegetable) broth, along with the diced tomatoes and their juices. Stir to combine and bring the mixture to a simmer. Let it cook for about 15 minutes, or until the peppers start to soften.


Add Rice: Stir in the uncooked rice, ensuring it’s fully submerged in the liquid. Cover the pot and reduce the heat to medium-low. Simmer for 5-7 minutes, or until the rice is tender.


Season and Serve: Taste the soup and adjust the seasoning with kosher salt and freshly ground black pepper. Serve hot for the best experience.


This Stuffed Pepper Soup is not only a breeze to make but also incredibly budget-friendly and a great one-pot dinner solution. It captures all the essence of stuffed peppers in a form that’s easy to make and even easier to clean up after. Whether you’re feeding a crowd or just looking for a comforting meal to end the day, this soup is sure to satisfy. Enjoy the rich, homestyle flavors with minimal effort and maximum enjoyment.


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