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Stuffed Pepper Soup Recipe

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★★★★★

4.5 from 789 reviews

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.

Ingredients

Scale

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

Find it online: https://tastybynova.com/stuffed-pepper-soup-recipe/