Beef/ Dinner/ Foods of the World/ Italian/ One Pot/Skillet Meals/ Pork/ Soups/ Soups and Stews/ Top 10 Must Have Recipes/ Uncategorized

Stuffed Pepper Soup

Stuffed Pepper Soup is one of those recipes that, if you love Stuffed Peppers, you will be thrilled with this easy-to-make, flavorful and hearty soup. 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.

 

 

Stuffed Pepper Soup is one of those recipes that, if you love Stuffed Peppers, you will be thrilled with this easy-to-make, flavorful and hearty soup. This Stuffed Pepper Soup is made with 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. 

 

 

 

Stuffed Pepper Soup

 

 

 

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

 

 

 

 

Stuffed Pepper SoupWhat I love about this Stuffed Pepper Soup recipe, besides the fact that it is super easy to make, is that 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

 

 

 

 

 

 

 

Stuffed Pepper Soup is one of those recipes that, if you love Stuffed Peppers, you will be thrilled with this easy-to-make, flavorful and hearty soup. This Stuffed Pepper Soup is made with 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.

 

 

 

Method to cook 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 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

  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.

 

 

 

 

 

Stuffed Pepper Soup

 

 

 

Pro Tips for the recipe

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

 

 

 

 

5 from 29 votes
Stuffed Pepper Soup is one of those recipes that, if you love Stuffed Peppers, you will be thrilled with this easy-to-make, flavorful and hearty soup. This Stuffed Pepper Soup is made with 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.
Stuffed Pepper Soup
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

Stuffed Pepper Soup is one of those recipes that, if you love Stuffed Peppers, you will be thrilled with this easy-to-make, flavorful and hearty soup.

Course: Soup
Cuisine: American
Keyword: Stuffed Pepper Soup
Servings: 8 Servings
Calories: 412 kcal
Author: hmccallum
Ingredients
  • 1 pound lean ground beef browned and drained
  • 2 tablespoons organic olive oil divided
  • black pepper to taste
  • Kosher salt to taste
  • 1 pound Sweet Italian Sausage browned and drained
  • 1 large onion chopped
  • 5 cloves garlic minced
  • 1-15- ounce can of organic tomato sauce
  • 2-14.5- ounce cans of organic diced tomatoes do not drain
  • 24 ounces low sodium beef broth may sub with another flavor
  • 2 green bell peppers roughly chopped
  • 1 yellow bell pepper roughly chopped
  • 2 bay leaves
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • 1 cup uncooked wild rice blend cooked
  • ¼ cup fresh parsley chopped
Instructions
  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 meat of excess oil if needed and set aside.

  2. Next, brown the Italian sausage until browned. Drain the Italian sausage and reserve 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 sweet Italian sausage. Then season with Kosher salt and black pepper to own taste.

  5. 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.

  6. 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.

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

Recipe Notes
  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.

Sharing is caring!

32 Comments

  • Reply
    Gunjan
    October 12, 2020 at 12:27 am

    This Stuffed Pepper Soup was perfect for the weather. Comforting and delectable ingredients. I will be saving this recipe in my bookmarks,

    • Reply
      hmccallum
      October 12, 2020 at 12:42 pm

      Thank you, Gunjun!
      Glad you enjoyed the recipe!

  • Reply
    Janelle
    October 11, 2020 at 11:22 pm

    We couldn’t resist seconds when we ate the Stuffed Pepper Soup. It was also a hit with the kids’ at dinner time!

    • Reply
      hmccallum
      October 12, 2020 at 12:43 pm

      I love hearing great feedback! I feel like a winner when the little ones enjoy it too!
      Have a great day
      H

  • Reply
    Dennis
    October 11, 2020 at 8:38 pm

    What a hearty and delicious soup. My family absolutely loved the Stuffed Pepper Soup! Saving the recipe to make again another day.

    • Reply
      hmccallum
      October 12, 2020 at 12:45 pm

      Good afternoon, and thank you Dennis. I appreciate hearing everyone enjoyed the recipe.

  • Reply
    Chandice Probst
    October 11, 2020 at 4:08 pm

    I literally drooled when I found this recipe because I already love stuffed peppers and this is a great way to enjoy them with less work… So much flavor thank you! I will be making it’s again!!

    • Reply
      hmccallum
      October 12, 2020 at 12:45 pm

      Ha Ha- you just made me crack up Chandice. Thank you for the chuckle!

  • Reply
    Lori
    October 11, 2020 at 4:07 pm

    Talk about a hug from the inside out! This soup is incredible and a must-make on a cool autumn day! This soup is a million times easier to make than traditional stuffed peppers! Definitely make this as it’s scrumptious!

    • Reply
      hmccallum
      October 12, 2020 at 12:47 pm

      Thank you!!! Lori I appreciate the great feed back on the recipe!!

  • Reply
    Amanda
    October 11, 2020 at 2:45 pm

    This is such a cozy soup and perfect for the fall! I always love stuffed peppers, but turning them into soup now that it’s starting to cool down is such a fun idea for something different. It was super easy to make too.

    • Reply
      hmccallum
      October 12, 2020 at 12:47 pm

      My husbnd doesn’t like stuffed peppers but loves this soup! Thank you for your awesome feedback Amanda.

  • Reply
    Marisa F. Stewart
    October 11, 2020 at 1:02 pm

    We love our stuffed peppers and I had planned on making them on Friday. I found this recipe and decided to make the peppers into a soup. What a fantastic idea that was. The soup hit just the spot plus it was much easier than stuffing the peppers. We had a bit leftover and had it for lunch the following day. Will be making this soup often.

    • Reply
      hmccallum
      October 12, 2020 at 12:52 pm

      Hey there Ms. Marisa! Thank you for stopping by and letting me know you enjoyed the recipe! I love stuffed peppers but I too get a little bit lazy and enjoy this soup lol!
      Have a wonderful day!

    1 2

    Leave a Reply

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    shares