Stuffed Pepper Soup

Stuffed Pepper Soup, a delightful twist on a classic comfort dish! This soup is like a cozy hug in a bowl, marrying the heartiness of stuffed peppers with the warmth of a soup. Let’s break down this recipe with a dash of clarity and a sprinkle of guidance to make your cooking experience as enjoyable as the dish itself!


  • 1/2 lb Italian sausage
  • 1/2 lb lean ground beef
  • 1 small onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 red bell pepper, finely chopped
  • 3 cloves garlic, chopped
  • 4 cups low sodium beef broth
  • 2 cups low sodium chicken or vegetable broth
  • 1 can (14.5 oz) salsa-style tomatoes
  • 3/4 cup jasmine rice (raw)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste


  1. Browning the Meat: In a large pot or casserole dish over medium heat, cook the Italian sausage and ground beef. Break the meat apart as it cooks to ensure even browning.
  2. Adding Vegetables: When the meat is halfway cooked, stir in the chopped onions and bell peppers. Continue cooking, stirring occasionally to prevent sticking.
  3. Garlic Time: As the meat nears full cooking, reduce the heat to medium-low. Add the chopped garlic and stir constantly for about a minute, ensuring the garlic doesn’t burn.
  4. Draining Excess Fat: After the meat is fully cooked, drain off any excess fat for a healthier soup.
  5. The Simmer: Pour in the beef broth, chicken (or vegetable) broth, and the salsa tomatoes. Bring the mixture to a gentle simmer. Let it cook for about 15 minutes, or until the peppers start to soften.
  6. Rice Addition: Stir in the jasmine rice, making sure it’s well-coated with the liquid. Cover the pot and let it cook for 5-7 minutes, or until the rice is tender.
  7. Seasoning: Finally, season your soup with kosher salt and freshly ground black pepper to taste. Stir well.
  8. Serving: Serve the soup hot for the best flavor experience. It’s like each spoonful is a little party for your taste buds!

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