Stuffed Pepper Soup

An amazingly flavorful and hearty soup, this Stuffed Pepper Soup is made up of ground turkey, Italian sausage, bell peppers, tomatoes, broth, rice, and spices. It’s an inexpensive soup with all the flavors of stuffed bell peppers but without all the work!

Stuffed Pepper Soup

I’m back with another hearty, delicious and comforting soup. I love stuffed bell peppers but I’ll be honest, usually, I just eat the stuffing and little of the green bell pepper. I love making this soup because it has a nice balance of the bell peppers to stuffing ratio and so much less work! It has all the flavors of stuff bell peppers in the most comforting soup.

This soup is made up of meat, tomatoes, broth, spices, and rice. Simple and inexpensive. Although traditional stuffed peppers use just ground beef, I prefer to use ground turkey and to add a bit more flavor, I do 1/2 lb of sausage.

Does This Soup Freeze Well?

Yes! This soup reheats beautifully! It can be put in the fridge for 3-4 days and can be put in the freezer for up to 3 months.

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What to Serve with Stuffed Pepper Soup?

Really, the soup is delicious on its own, but if you wanted a little something extra. It pairs well with a slice of bread or dinner roll. You can also serve it up with some veggies or a side salad.

Different Ways to Make Stuffed Pepper Soup

1. Although traditional stuffed peppers are made with green bell pepper, any pepper will work in this recipe. Red, orange and yellow provide a little sweetness while the green provides a bit more of a zesty taste.
2. To add a little spice or kick to your stuffed pepper soup, add a little jalapeno.
3. Ground beef is normally used for stuffed bell peppers but to decrease the fat, you can opt for using lean ground beef (90%) or using ground turkey to cut calories.
4. You’ll want to cook the rice before adding into the soup. Although it is tempting not to, uncooked rice will absorb most of the broth as it cooks, making it less a soup and more a rice stuffing.

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• Simply Delicious Egg Roll Soup
• Loaded Baked Potato Soup
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• Crock-pot Lasagna Casserole

Favorite Tools:

• Dutch oven
• Ladle
• Cutting Board
• Knife

Print

Stuffed Pepper Soup

Course Main Course, Soup

Servings 6 servings

Ingredients

• 1 tbsp olive oil
• 1 1/2 tsp minced garlic
• 2 green bell pepper chopped
• 1 red bell pepper chopped
• 1/2 lb sausage
• 1 1/2 lb ground turkey or beef
• 2 tsp Italian seasoning
• 1 tsp salt
• 1 tsp black pepper
• 1 28 oz tomato sauce
• 1 28 oz diced tomatoes
• 6 cups beef broth unsalted or reduced-sodium
• 2 cups cooked white or brown rice
• salt and pepper to taste
• 2 tbsp fresh parsley chopped

Instructions

1. In a large pot, heat 1 tbsp of olive oil over medium heat.

2. Add in ground turkey (or ground beef) and ground sausage. Cook until brown.

3. Add in garlic, peppers, and onions and cook until onions are translucent. Stirring frequently.

4. Pour in diced tomatoes, tomato sauce, and beef broth. Mix well.

5. Add in seasonings ( Italian seasoning, salt and pepper)

6. Bring to boil and then reduce heat to low and allow to simmer covered for 25-30 minutes, stirring occasionally.

7. While soup simmers, prepare rice according to directions listed on package.

8. Once soup is done simmering stir in the desired amount of cooked rice into soup and add parsley.

9. Serve warm topped with optional cheese and garnish with fresh parsley.

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