If you are looking for a heartwarming meal that captures all the delicious flavors of classic stuffed peppers in a cozy, comforting bowl, then this Stuffed Pepper Soup Recipe is exactly what you need. This soup combines savory browned meats, vibrant bell peppers, fragrant herbs, and tender brown rice, simmered together to create a rich and satisfying dish. It’s like having your favorite stuffed peppers in soup form—perfect for chilly nights or anytime you crave a taste of home.
Ingredients You’ll Need
This recipe calls for a handful of simple ingredients, each playing an essential role in flavor, texture, and color. From the trio of bell peppers providing brightness and crunch to the combination of ground chuck and spicy pork sausage delivering depth and heartiness, every component is thoughtfully chosen.
- Ground chuck: Adds juicy, rich beef flavor and a meaty texture to the soup.
- Bulk hot pork sausage: Brings a spicy kick and savory depth that balances the sweetness of the peppers.
- Red, yellow, and green bell peppers: Offer a colorful trio with subtle differences in sweetness and crunch.
- Yellow onion: Gives a natural sweetness and aromatic base to the soup.
- Garlic cloves: Provides a fragrant punch that enhances all other flavors.
- Low-sodium chicken broth: Creates a comforting, flavorful liquid base without overpowering the other ingredients.
- Petite diced tomatoes: Add a bright acidity and a touch of natural sweetness.
- Worcestershire sauce: Injects umami richness for complexity.
- Beef bouillon cubes: Boost the meaty background taste.
- Fresh thyme and dried oregano: Bring herbal notes that complement the bell peppers perfectly.
- Crushed red pepper flakes: Introduce just a hint of heat for warmth.
- Dry quick-cooking brown rice: Gives the soup heartiness and whole grain texture that soaks up all the amazing flavors.
- Olive oil: Used to soften and lightly caramelize the reserved pepper chunks.
- Kosher salt and freshly ground black pepper: Essential seasoning to tie everything together.
- Chopped fresh cilantro or parsley: Fresh herb garnish that adds color and a burst of freshness.
- Shredded cheese: Melts beautifully on top for a luscious finish.
- Breadcrumbs or crushed crackers: Provide delightful texture contrast when sprinkled on before serving.
How to Make Stuffed Pepper Soup Recipe
Step 1: Brown the Meat
Start by browning the ground chuck and bulk hot pork sausage in a large Dutch oven over medium heat until they develop a deep, savory crust. This step locks in flavor and creates a meaty foundation for the soup. Once cooked, transfer the meat to a bowl lined with paper towels to drain excess fat, leaving just about two tablespoons of rendered fat in the pot for cooking the vegetables.
Step 2: Prepare the Peppers
Now, cut each bell pepper in half. Slice one half of each pepper into bite-sized pieces and dice the other half finely. The small diced peppers will soften quickly in the soup base, while the larger chunks will be cooked separately and added later for texture and a splash of color.
Step 3: Sauté Vegetables
Place the diced peppers along with the yellow onion into the Dutch oven. Cook over medium heat, stirring often, until the vegetables become tender and the onions turn translucent—about 4 minutes. Add minced garlic and sauté for 30 seconds more until fragrant but not browned.
Step 4: Combine Ingredients and Simmer
Return the browned meat to the pot and pour in chicken broth and diced tomatoes. Stir in Worcestershire sauce, beef bouillon cubes, fresh thyme, dried oregano, crushed red pepper flakes, and brown rice. Bring this hearty mixture to a boil, then reduce heat to a simmer. Let it cook uncovered until the rice is tender and the soup has thickened slightly, which will take about 40-45 minutes.
Step 5: Cook and Add Pepper Chunks
While the soup simmers, heat olive oil in a skillet over medium heat. Add the reserved larger pepper chunks and sauté until they soften and develop a bit of color. This brief caramelization enhances their sweetness and texture. Stir these cooked pepper pieces back into the soup and allow the soup to simmer for an additional 10 minutes to meld flavors.
Step 6: Season and Finish
After the simmering is done, taste your soup and adjust seasoning with kosher salt and freshly ground black pepper. This final seasoning step brings out the vibrant flavors you’ve built throughout the cooking process.
How to Serve Stuffed Pepper Soup Recipe
Garnishes
To really elevate your Stuffed Pepper Soup Recipe, sprinkle chopped fresh cilantro or parsley over each bowl for a bright herbal contrast. Add a generous handful of shredded cheese, which gently melts into the warm broth, and top with homemade breadcrumbs or crushed crackers for a satisfying crunch that completes the mouthfeel.
Side Dishes
This soup stands beautifully on its own, but pairing it with crusty bread or even garlic toast can make the meal feel extra special and filling. A simple green salad with a light vinaigrette can add freshness on the side without competing with the soup’s robust flavors.
Creative Ways to Present
For a fun twist, serve this Stuffed Pepper Soup Recipe in hollowed-out bread bowls or mini round bread rolls. You can also ladle it over a baked potato for a comforting mash-up or present it in wide, shallow bowls that show off its colorful ingredients for an inviting occasion dinner.
Make Ahead and Storage
Storing Leftovers
Your leftover stuffed pepper soup keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making it an excellent candidate for meal prep or a next-day treat.
Freezing
This soup freezes wonderfully as well. Portion it into freezer-safe containers or heavy-duty zip-top bags and freeze for up to 3 months. Just be sure to leave some space for expansion. When ready to enjoy, thaw in the fridge overnight before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally to avoid scorching. If the soup thickened too much in the fridge, add a splash of broth or water to loosen it back up for a perfect bowl of comfort.
FAQs
Can I use white rice instead of brown rice in this Stuffed Pepper Soup Recipe?
Yes, you can substitute white rice if you prefer a softer texture and quicker cooking time. Just keep an eye on the soup as white rice may cook faster and absorb more liquid, so you might want to adjust cooking times and broth quantity accordingly.
Is it possible to make this soup vegetarian?
Absolutely! Swap the ground chuck and sausage for plant-based meat alternatives or hearty vegetables like mushrooms and lentils. Use vegetable broth instead of chicken broth and skip the beef bouillon. The peppers and seasonings still provide plenty of rich flavor.
How spicy is this Stuffed Pepper Soup Recipe?
The crushed red pepper flakes and hot pork sausage add a gentle warmth rather than intense heat. If you prefer a milder soup, reduce or omit the crushed red pepper flakes and use mild sausage or substitute for other ground meat.
Can I prepare this soup in a slow cooker?
Yes, you can brown the meat and sauté vegetables first, then add all ingredients to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the rice is tender and flavors meld beautifully.
What can I do with the leftover garnishes?
Leftover fresh cilantro or parsley can be chopped and mixed into other dishes like salads, salsas, or dips. Shredded cheese can be used in sandwiches or casseroles, and breadcrumbs are perfect for topping baked dishes or creating crispy coatings.
Final Thoughts
You really can’t go wrong with this Stuffed Pepper Soup Recipe. It’s a dish full of vibrant colors, robust flavors, and comforting textures that make any mealtime feel special. Whether you’re cooking for family, friends, or just yourself, this recipe is sure to be one you reach for time and again. Give it a try and enjoy a warm hug in a bowl!
Print
Stuffed Pepper Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Stuffed Pepper Soup is a hearty and flavorful meal that captures the essence of classic stuffed peppers in a comforting soup form. Featuring ground beef, spicy pork sausage, a variety of bell peppers, and aromatic herbs simmered with brown rice in a savory tomato broth, this dish is both satisfying and easy to prepare. Topped with fresh cilantro, shredded cheese, and crispy breadcrumbs, it’s perfect for a cozy family dinner.
Ingredients
Meat
- 1 pound ground chuck
- 1 pound bulk hot pork sausage
Vegetables
- 1 red bell pepper (halved and divided)
- 1 yellow bell pepper (halved and divided)
- 1 green bell pepper (halved and divided)
- 1 yellow onion (diced)
- 3 cloves garlic (minced)
Liquids & Broth
- 6 cups low-sodium chicken broth
- 29 ounces petite diced tomatoes (2 (14.5-ounce) cans)
- 2 teaspoons Worcestershire sauce
Seasonings & Spices
- 2 beef bouillon cubes (diced)
- 2 teaspoons fresh thyme leaves
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper (to taste)
Grains & Oils
- 1 cup dry quick-cooking brown rice
- 2 tablespoons olive oil
Garnishes
- Chopped fresh cilantro (or parsley)
- Shredded cheese
- Breadcrumbs (or crushed crackers)
Instructions
- Prepare bowl: Line a bowl with paper towels and set aside for draining the cooked meat.
- Brown meat: In a large Dutch oven over medium heat, brown the ground chuck and bulk hot pork sausage until fully cooked. Transfer the meat to the prepared bowl, leaving behind 2 tablespoons of rendered fat in the pot, and discard the excess fat.
- Prep peppers: Cut each bell pepper in half. Then cut one half of each pepper into bite-size pieces (about ½-inch by 1-inch) and dice the other half. Place the bite-size pepper chunks into a small bowl and set aside.
- Sauté vegetables: Add the diced peppers and yellow onion to the pot with the rendered fat. Cook, stirring frequently, until the vegetables soften and the onion is translucent, about 4 minutes. Stir in the minced garlic and cook for another 30 seconds to release its aroma.
- Add soup ingredients: Return the browned meat to the pot. Add the low-sodium chicken broth, petite diced tomatoes, Worcestershire sauce, diced beef bouillon cubes, fresh thyme leaves, dried oregano, crushed red pepper flakes, and dry quick-cooking brown rice. Stir everything together to combine.
- Simmer soup: Bring the mixture to a boil, then reduce heat to low and let it simmer, uncovered, until the rice is tender and the soup thickens, approximately 40-45 minutes.
- Season: Taste the soup and season with kosher salt and freshly ground black pepper according to your preference.
- Cook reserved peppers: While the soup simmers, heat olive oil in a medium skillet over medium heat. Add the reserved bite-size bell pepper pieces and cook just until softened and lightly browned, about 5 minutes. Add these cooked pepper chunks back into the soup and stir well. Continue simmering the soup for another 10 minutes to meld the flavors.
- Garnish and serve: Ladle the soup into bowls and garnish with chopped fresh cilantro or parsley, shredded cheese, and breadcrumbs or crushed crackers for added texture and flavor.
Notes
- Use quick-cooking brown rice for faster cooking; regular brown rice will require longer simmering.
- Adjust the amount of hot pork sausage based on your spice preference or substitute with mild sausage if desired.
- For a thicker soup, simmer uncovered to reduce liquid further.
- Breadcrumbs or crushed crackers add a delightful crunch topping; feel free to toast them lightly for extra flavor.
- To make this recipe gluten-free, ensure breadcrumbs or crackers used for garnish are gluten-free.
- Leftovers can be stored in the refrigerator for up to 3 days and reheat well on the stovetop or microwave.
