Stuffed Pepper Soup

Stuffed Pepper Soup is one of those recipes that you will be thrilled with this easy-to-make, flavorful, and hearty soup if you love Stuffed Peppers. This Stuffed Pepper Soup is made with fresh organic ingredients such as green and yellow sweet bell peppers, mild Italian sweet sausage, lean ground beef, tomatoes, garlic, onions, a delicious broth,  and a wild rice blend all cooked to perfection in a rich broth.

 

 

This recipe is one of the most comforting and soup recipes with a delicious homestyle taste.  Stuffed Pepper Soup reminds me of being in the kitchen and enjoying spending time with my family. There’s just so much goodness in a pot of this hearty, Stuffed Pepper Soup. You’ll love the comforting flavors and textures in this fabulous recipe and how well all the flavors blend. The peppers and tomatoes offer a mellow and faintly sweet taste, while the lean beef and Italian sausage will remind you of a traditional Homemade Stuffed Pepper.

There’s nothing like the smell of a fresh pot of Stuffed Pepper Soup cooking on the stovetop. The flavors of the soup all combining and mingling in the air. It’s just instant happiness in the air. I love that smell of promise. Only the combination of green and yellow bell peppers, mild Italian sweet sausage, lean ground beef, tomatoes, garlic, onions, a delicious broth,  and a wild rice blend bring a smile to face thinking about enjoying a nice hot bowl of deliciousness. 

 

 

 

 

 

 

Equipment needed

• Sharp kitchen knife

• Cutting board

• Measuring spoons

• Kitchen Tongs

• Dutch Oven or large soup pot

• Platter or plate

• Rice steamer or pot with lid

• Large spoon

 

 

 

 

I love about this Stuffed Pepper Soup recipe, besides the fact that it is super easy to make, the ingredients are relatively straightforward, and most of them you probably already have in the kitchen and pantry right now.  The rest you will easily be able to locate at the local market nearest your home.

 

 

Ingredient List

• One of pound lean ground beef

• Two tablespoons Olive oil

• Black pepper

• Kosher salt

• One pound of  Italian sweet sausage links

• One -15-ounce can of organic tomato sauce

• Two-14.5-ounce cans of organic diced tomatoes

• Twenty four ounces of low sodium beef broth

• Two green bell peppers

• One yellow bell pepper

• One large onion

• Five cloves garlic

• One teaspoon dried basil

• 1/2 teaspoon dried oregano

• One cup uncooked wild rice blend

• 1/4 cup fresh parsley

 

 

 

 

 

 

 

 

 

 

Method to cook Stuffed Pepper Soup on the stovetop

1. In a Dutch Oven, drizzle about one tablespoon of olive oil. Heat the olive oil over medium heat. Once heated, add the lean ground beef to the Dutch Oven and season with kosher salt and black pepper. Cook, occasionally stirring while breaking up the meat until browned. Drain the beef of excess oil if needed and set aside on a plate or platter.

2. Next, brown the Italian sausage until browned. Drain the Italian sausage and reserve on a plate or platter until needed.

3. Heat remaining olive oil in the Dutch Oven, then add the onions and garlic and saute for a few moments to soften.

4. Pour in the organic diced tomatoes, organic tomato sauce, low-sodium beef broth, add dried basil, dried oregano, cooked ground beef, and cooked sweet Italian sausage. Then season with Kosher salt and black pepper to your own taste. Bring the stuffed pepper soup just to a slight boil, then reduce the heat. Simmer the soup about 15 to 20 minutes before adding the roughly chopped green bell peppers and yellow bell peppers—Cook about 10 minutes longer or until peppers are desired softness.

5. While the Stuffed pepper soup simmers, prepare the organic wild rice blend according to directions listed on the package, then once the soup is done simmering, stir in the desired amount of cooked rice into the soup, or you can serve the soup over the wild rice blend.

6. Serve while warm with fresh parsley as a garnish and freshly baked Italian bread.

 

 

 

 

Crockpot Instructions for Stuffed Pepper Soup 

1. Brown the lean ground beef in a frying pan, then transfer the meat to the crockpot.

2. Brown the Sweet Italian Sausage links or ground sausage, then transfer to the crockpot.

3. Saute the chopped onion 2-3 minutes and garlic 1 minute, transfer to the crockpot.

4. Add the chopped green bell and yellow bell pepper, organic diced tomatoes, tomato sauce, beef broth,  and seasonings.

5. Cook on low heat for about 6 hours.

6. Cook the wild rice blend separately in a rice cooker.

 

 

 

 

 

 

 

 

Pro Tips for the Stuffed Pepper Soup recipe

1. Use a leaner ground beef when making the soup recipe. I usually use 93/7, but you can use a higher fat content and drain off the excess oils if need be.

2. Either Sweet Italian sausage links can be used in the recipe or ground Sweet Italian Sausage. Cook separately from the ground beef and then drain excess oils from the sausage.

3.  If you can not purchase fresh organic produce, try to use locally grown produce for the best results.

4. Purchase quality organic tomatoes and tomato sauce for the best results when making this Stuffed Pepper Soup recipe.

5. Please do not add the rice to the Stuffed pepper soup until the end stage of cooking, not to become mushy overnight.

6. If you plan on having the Stuffed Pepper Soup for leftovers within the next few days, don’t add the rice to the Dutch Oven. Just add the rice to each bowl before serving.

7. Then reserve the rice in a separate container in the refrigerator to add to the soup the next day (otherwise, it will become soggy)

 

 

 

How to store the Stuffed Pepper Soup correctly.

1. Store: The Leftover soup in an airtight container and refrigerate for up to 4-5 days.

2. Freeze: The soup in an airtight freezer-safe container for up to 3-4 months.  Be sure to freeze the soup without the rice.

3. Reheat: Allow the Stuffed Pepper Soup to thaw overnight in the refrigerator if frozen, and then heat the soup on the stovetop until hot.

 

 

 

 

 

If you enjoyed this recipe, here are other suggested recipes to try.

• Vegetable Orzo Soup is a quick and easy healthy weeknight meal. This Vegetable Orzo Soup is a perfect way to make use of your garden-fresh veggies.
• Potato Spinach Bacon Soup is a classic, flavorful belly-warming comfort food recipe at it’s finest. It combines red potatoes, leftover mashed potatoes, fresh spinach, and other veggies with hickory-smoked bacon in a cloud of delicious creaminess.
• Copycat Progresso Chickarina Soup is a  combination of flavorful broth with tiny chicken meatballs, chunks of chicken, carrots, celery, and little pearl pasta that comes together on a cold day.

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