Stuffed Pepper Soup Recipe

Introduction

Stuffed Pepper Soup is a comforting and hearty twist on the classic stuffed peppers dish, transforming all the flavors into a quick, easy-to-make soup. It’s perfect for busy weeknights when you want that familiar taste without the fuss of baking stuffed peppers. This soup is family-friendly, warming, and packed with delicious ingredients.

Ingredients

• 1 lb ground sirloin or Italian sausage
• 1 large red bell pepper, chopped
• 2 large green bell peppers, chopped
• 1 medium onion, diced
• 2 celery ribs, diced
• 3 cups low-sodium beef or vegetable broth
• 1 cup cooked white rice
• 1 (15 oz) can diced tomatoes
• 1 (8 oz) can tomato sauce
• 2 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp Italian seasoning
• Salt, to taste
• Fresh parsley, minced, for garnish
• Shredded cheese, for serving (optional)

Instructions

1. Step 1: In a large pot over medium heat, brown the ground sirloin or Italian sausage, breaking it up as it cooks. Drain excess fat if needed, then remove the meat and set aside.
2. Step 2: In the same pot, add diced onion, celery, and chopped bell peppers. Cook until softened, about 5-7 minutes. Stir in garlic powder, smoked paprika, Italian seasoning, and tomato paste, and cook for another minute to release the aromas.
3. Step 3: Return the cooked meat to the pot. Add diced tomatoes, tomato sauce, and broth. Bring the mixture to a simmer and let cook for about 15 minutes to develop flavors.
4. Step 4: While the soup simmers, cook the white rice separately according to package instructions. This keeps the rice’s texture distinct in the soup.
5. Step 5: Once the soup is ready, stir in the cooked rice and minced parsley just before serving. Serve hot, topped with shredded cheese if desired.

Tips & Variations

• Use brown rice instead of white rice for a nuttier flavor and extra fiber; just adjust cooking time accordingly.
• For a vegetarian version, substitute the meat with cooked lentils or plant-based crumbles and use vegetable broth.
• Adjust the seasoning to your taste by adding a pinch of crushed red pepper flakes for heat or fresh herbs like basil or oregano.
• Cheese lovers can stir in some shredded cheddar or mozzarella at the end or offer it as a topping for extra richness.

Storage

Store the soup and cooked rice separately in airtight containers in the refrigerator for up to 4 days. Reheat the soup gently on the stove and stir in the rice just before serving to keep its texture. The soup base (without rice) freezes well for up to 3 months; thaw overnight in the fridge before reheating and adding freshly cooked rice.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat in this soup?

Yes, ground turkey or chicken can be used as lighter alternatives. Just brown them as you would the beef or sausage, and adjust seasoning if needed.

Why should I cook the rice separately?

Cooking the rice separately prevents it from absorbing too much liquid and becoming mushy in the soup. It also allows the rice’s texture and flavor to stand out better in the finished dish.

Stuffed Pepper Soup Recipe

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Stuffed Pepper Soup transforms the classic comfort food of stuffed peppers into a warm, hearty soup that’s quicker and easier to make. Combining ground sirloin and Italian sausage with bell peppers, aromatic vegetables, tomatoes, and cooked rice, this soup delivers all the familiar flavors in a family-friendly, satisfying bowl perfect for busy weeknights.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Proteins

• 1/2 pound ground sirloin
• 1/2 pound Italian sausage

Vegetables and Aromatics

• 1 large red bell pepper, chopped
• 2 large green bell peppers, chopped
• 1 medium onion, diced
• 2 celery ribs, diced
• 2 cloves garlic (or 1 teaspoon garlic powder)

Seasonings

• 1 teaspoon smoked paprika
• 1 teaspoon Italian herbs (such as oregano, basil, thyme blend)
• 1 teaspoon salt, or to taste
• 1 tablespoon tomato paste

Liquids & Tomato

• 4 cups beef broth
• 1 cup tomato sauce
• 1 can (14.5 ounces) diced tomatoes

Grains and Garnish

• 1 cup white rice, cooked separately
• 1/4 cup fresh parsley, minced
• Shredded cheese, as desired for topping

Instructions

1. Prep Vegetables and Ingredients. Peel and finely dice the onion; clean and dice the celery ribs; remove the seed core from the bell peppers and chop into varying sizes for texture; mince fresh parsley; shred cheese if using a block.
2. Brown the Meat. In a large soup pot over medium heat, brown the ground sirloin and Italian sausage together, breaking the meat into small pieces as it cooks. Drain excess fat if needed. Remove the cooked meat from the pot and set aside.
3. Sauté the Aromatics. In the same pot, add the diced onions, celery, and chopped bell peppers. Cook, stirring occasionally, until the vegetables lose their crunch and begin to soften. Stir in garlic powder (or minced garlic), smoked paprika, Italian herbs, salt, and tomato paste. Cook for another 1-2 minutes to blend flavors.
4. Add Liquids and Simmer. Return the browned meat to the pot. Pour in the beef broth, tomato sauce, and diced tomatoes with their juices. Stir everything to combine and bring the soup to a gentle simmer. Allow to simmer for about 20 minutes, letting the flavors meld.
5. Cook Rice Separately. While the soup simmers, cook the white rice according to package instructions, ensuring it remains separate to preserve its texture and flavor.
6. Finish the Soup. Once the soup is ready, stir in the cooked rice and minced parsley just before serving. Serve hot, topped with shredded cheese as desired.
7. Store and Reheat. For best flavor, store soup and cooked rice separately in the refrigerator and combine when reheating. Soup without rice freezes well for make-ahead convenience.

Notes

• Using lean ground sirloin and Italian sausage balances flavor and fat content; drain excess fat for a lighter soup.
• Cook rice separately to maintain its texture and distinct flavor in the soup.
• Storage: Keep soup and rice separate in the fridge to preserve texture, combine when reheating.
• Freezing: Freeze soup without rice for best results; add cooked rice after thawing.
• Variation: Substitute brown rice or quinoa if preferred, adjusting cooking times accordingly.
• Add cheese topping to make the soup more kid-friendly and enhance richness.

Keywords: stuffed pepper soup, ground beef soup, Italian sausage soup, comfort food soup, bell pepper soup, family-friendly soup, quick dinner recipe