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
Scale
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.
