Honestly, after the first time I tried Stuffed Pepper Soup, I realized how much better it is than actual stuffed pepper. In fact, it made me like traditional stuffed peppers so much less that I do not really want to make them ever again….
Okay, I realize that may be a little aggressive or crazy sounding, but it’s kind of true. Stuffed pepper soup takes pretty much all of the same ingredients (plus beef broth) and allows them to cook together longer. The peppers get more tender, the flavor gets stronger, and the leftovers taste way better too!
Somehow, some way, my kids also love this soup too! When we put peppers in anything and also have a reddish sauce and spicy meat, they can’t get enough! Not sure if that’s the same in your world, but I’ll take any easy meal we can get!
As always, I will now walk through a few of the key ingredients and cooking tips to help you crush this meal and be the dinner time hero:
- Sausage – You can definitely choose whatever type of sausage you want. I prefer to use breakfast sausage in ours!
- Rice – Long-grain rice will do better in the soup than instant rice. I have done both (because I didn’t have long grain at the time). They definitely both work, but the instant overcooks a bit (before the flavors have the chance to become big and bold).
- Veggies – I chose 2 bell peppers in total and 1 onion. Feel free to dial that up or down. For us, it was the perfect amount to stay relatively hidden for the kiddos, while they still eat some veggies!
- Tomatoes – Do they have to be fire-roasted? Nope! I think the flavors they bring really work well with the recipe, but the traditional will do fine if you don’t like spice (also make sure to omit the red pepper flakes).
See below for full measurements and cooking instructions!
If you make this, please leave a comment or rate the recipe below! Also, feel free to leave a comment with anything else you want me to make! I love putting my spin on classic recipes or creating new ones!
Equipment
- Soup Pot (tucci ceramic)
Ingredients
- 1 lb. sausage
- 1 tsp. olive oil
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 onion chopped
- 3 cloves minced garlic
- 1 ½ tsp. salt
- ¾ tsp. pepper
- 1 Tbsp. Italian seasoning
- 14.5 oz. fire-roasted tomatoes
- 14.5 oz. tomato sauce
- 6 cups beef broth
- 1 cup long-grain rice
- ½ tsp. red pepper flakes optional
Instructions
- In a soup pot, heat the oil and add the sausage
- Cook the sausage while breaking it into small pieces.
- About halfway through, add in the chopped onion and bell peppers and cook until they are tender (about 10 minutes total).
- Add in the minced garlic, salt, pepper, and Italian seasoning, mix, then cook for another minute.
- Add the rest of the fire-roasted tomatoes, tomato sauce, and beef broth and bring to a boil.
- Pour in the uncooked, long-grain rice.
- Cover and simmer for 50 minutes. Serve it up.
- Enjoy!
