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Stuffed Pepper Soup
5 from 3 votes

Stuffed Pepper Soup

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 4 people
Course: Lunch
Cuisine: American

Ingredients

  • 1 tbsp olive oil
  • ½ yellow onion diced
  • ½ lb ground beef 85% lean
  • ½ lb Italian sausage pork, mild, ground
  • 1 tsp basil dried
  • ½ tsp oregano dried
  • 1 pinch red pepper flakes crushed
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 1 (14-oz can) diced tomatoes fire-roasted
  • 1 (14-oz can) tomato sauce
  • 2 cups beef broth
  • salt sea salt and freshly cracked, to taste
  • black pepper sea salt and freshly cracked, to taste
  • 1 cup white rice dried, cooked per package instructions
  • 1 tbsp parsley fresh, chopped

Instructions

    Cup of Yum
  1. Prepare the soup by heating the oil in a large Dutch oven over medium-high heat. 
  2. Add the onion, ground beef, and mild Italian sausage to the hot skillet with the basil, oregano, and crushed red pepper flakes. 
  3. Cook while stirring often and break up the meat into crumbles, until just cooked through.
  4. Add the diced bell pepper and cook, stirring occasionally, for 3 minutes. 
  5. Add the minced garlic and cook, stirring constantly, for 1 minute. 
  6. Add the diced tomatoes, tomato sauce, and beef broth. Bring to a simmer and cook for 30-45 minutes, stirring occasionally, until the bell peppers are tender. Taste and season with sea salt and freshly cracked black pepper to taste before serving.
  7. Prepare the rice per package directions while the soup is simmering. Set aside for serving.
  8. To serve, spoon the desired amount of rice into a soup bowl, then ladle the stuffed pepper soup on top.
  9. Top with parsley. Serve immediately. Enjoy.