Stuffed Pepper Soup

This stuffed pepper soup is an incredibly easy, quick, and budget-friendly one-pot meal that’s both hearty and comforting. Featuring ground beef, rice, and bell peppers, it delivers a rich homestyle flavor that will remind you of home-cooked goodness.

The soup combines comforting flavors with a delightful blend of ingredients. The bell peppers and tomatoes provide a subtle sweetness, while the beef adds a savory depth reminiscent of traditional stuffed peppers. The rice not only enhances the texture but also adds substance, making the soup satisfying and filling.

This recipe offers a simplified version of stuffed peppers in soup form, making it a go-to option for a comforting meal. You’ll find this dish perfect for a cozy night in.

Ingredients:

• 1/2 lb Italian sausage
• 1/2 lb lean ground beef
• 1 small onion, finely chopped
• 1 green bell pepper, finely chopped
• 1 red bell pepper, finely chopped
• 3 cloves garlic, minced
• 4 cups low-sodium beef broth
• 2 cups low-sodium chicken or vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 3/4 cup uncooked jasmine rice
• Kosher salt and freshly ground black pepper to taste

Preparation:

1. In a pot or casserole over medium heat, brown the Italian sausage and ground beef, breaking it apart as it cooks.
2. Midway through browning, add the onions and bell peppers, stirring occasionally. During the last minute of browning, reduce the heat to medium-low and add the minced garlic, stirring continuously. Drain any excess fat.
3. Add the beef broth, chicken broth, and diced tomatoes to the pot. Bring to a simmer and cook for 15 minutes, or until the peppers start to soften.
4. Stir in the rice, ensuring it is well-coated. Cover and cook for 5-7 minutes, or until the rice is tender. For optimal flavor, serve the soup immediately. Season with kosher salt and freshly ground black pepper to taste.