Growing up, stuffed peppers were a weekend event—a true labor of love that smelled incredible while baking for hours. As much as I cherish that memory, who has the time for all that stuffing, pre-cooking, and assembly on a Tuesday night? That’s where this amazing Stuffed Pepper Soup comes in!
This recipe is nothing short of brilliant. It captures every comforting, savory flavor of the classic dish—the rich ground beef and sausage, the sweet bell peppers, the tangy tomato, and the fluffy rice—all simmered together in one single pot. It’s quick, ridiculously easy, and tastes exactly like the cozy, home-cooked meal you remember, but without any of the hassle. Seriously, this soup delivers on flavor and saves you tons of cleanup time.
Why You’ll Love This Recipe
- Classic Comfort, Zero Fuss: All the beloved flavors of stuffed peppers without the long prep and bake time.
- One-Pot Meal: Everything cooks in a single pot, making cleanup quick and easy.
- Hearty & Filling: Loaded with beef, sausage, rice, and vegetables—it’s a meal, not just a soup!
- Budget-Friendly: A great way to use simple, affordable ingredients to create a rich dinner.
Recipe Card Info
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 6-8
Ingredients
- 1 Tbsp olive oil
- 1 lb ground sirloin or lean ground beef
- 1/2 lb Italian sausage (mild or hot, casing removed)
- 1 cup diced yellow onion
- 2 ribs celery, diced
- 1 cup chopped green bell pepper (about 2 medium)
- 1/2 cup chopped red bell pepper (about 1 medium)
- 1 Tbsp tomato paste
- 1 tsp garlic powder
- 2 tsp smoked paprika
- 1 Tbsp dried Italian herb blend
- 8 oz tomato sauce
- 14 oz fire-roasted diced tomatoes (with juices)
- 2 cups beef broth (low sodium)
- 1 Tbsp Worcestershire sauce
- 2 tsp brown sugar
- 2 cups cooked white rice* (see tips)
- 2 Tbsp minced fresh flat-leaf parsley
- Salt and freshly ground black pepper to taste
- Shredded Monterey Jack or Parmesan cheese, for topping (optional)
Instructions
- Brown the Meat: Heat the oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and Italian sausage. Cook, breaking up the meat with a spoon, until fully browned. If you used fattier meat, drain off any excess grease, leaving about 2 tablespoons in the pot. Transfer the cooked meat to a bowl and set aside.
- Sauté the Veggies: Add the diced onion, celery, and bell peppers to the pot. Sauté for about 8-10 minutes until they soften and the peppers lose their firm edge.
- Add Seasonings: Stir in the tomato paste, garlic powder, smoked paprika, and Italian herbs until everything is well-blended and fragrant (about 1 minute).
- Simmer the Soup: Pour in the tomato sauce, diced tomatoes (with juices), beef broth, and Worcestershire sauce. Stir in the brown sugar. Return the browned meat mixture to the pot.
- Cook & Finish: Bring the soup to a gentle simmer and adjust the heat to maintain it. Simmer for 15 minutes to allow the flavors to deepen.
- Serve: Just before serving, reduce the heat to low and stir in the minced fresh parsley and the cooked rice (make sure the rice is warm). Ladle the hearty soup into bowls and let your diners top it with their favorite shredded cheese.
Chef’s Tips for Success
- Tip 1 (Rice is Key): For the best texture, always cook the rice separately! Adding raw rice to the soup will cause it to absorb too much liquid and turn mushy. Stirring in pre-cooked rice at the very end keeps it fluffy and intact.
- Tip 2 (Freezer Meal): This soup base freezes beautifully. If you are freezing leftovers, only freeze the soup base (broth, meat, veggies) and add freshly cooked rice when you thaw and reheat it.
Encouraging Conclusion
If you’ve been looking for a cozy, fuss-free meal that brings big flavor, look no further than this Stuffed Pepper Soup. It’s warm, savory, and an absolute home run on a cold night.
