Table of Contents

Introduction:

If you’re anything like me, there are times when all you want is a hearty, comforting bowl of soup that warms you from the inside out. Let me tell you, this Stuffed Pepper Soup is exactly that. Last winter, I made this soup for my family on a particularly chilly evening, and trust me, it was gone in minutes. The blend of seasoned meats, tender peppers, and rice in a rich broth is like a hug in a bowl. It has all the delicious, savory flavors of traditional stuffed peppers but in a much easier, quicker, and more satisfying form. If you’re looking for a cozy one-pot meal that’s packed with flavor, this is the recipe you need.

But here’s the best part — you don’t need any fancy kitchen gadgets or long cooking hours to make this soup. I love making it after a busy day, and I guarantee you’ll be hooked once you try it. Oh, and if you’re into other comforting meals, check out this Old-Fashioned Chicken and Dumplings Recipe — it’s another one-pot wonder that’s sure to impress.

Ingredients:

To make this Stuffed Pepper Soup, you’ll need the following ingredients. I bet you already have most of these in your pantry, and that’s one of the reasons I love it — it’s super easy to make!

½ lb Italian sausage (you can use mild or spicy, depending on your preference)
½ lb lean ground beef
1 small onion, finely chopped
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
3 cloves garlic, chopped
4 cups low-sodium beef broth
2 cups low-sodium chicken or vegetable broth
1 (14.5 oz) can salsa tomatoes (the kind with a little kick is my favorite)
¾ cup raw rice (I use jasmine rice for the best texture)
Kosher salt, to taste
Freshly ground black pepper, to taste

Directions: How to Make the Best Stuffed Pepper Soup

1. Brown the Meats & Sauté the Vegetables:

Start by heating a large pot or casserole over medium heat. Add the Italian sausage and ground beef. As the meat cooks, break it up with a spoon until it’s nice and browned. This step is key, as it helps develop that rich, savory flavor in the soup. Once the meat is browned, add in the finely chopped onion, and both the green and red bell peppers. Stir occasionally and cook for about 3-4 minutes until the vegetables begin to soften.

At the last minute of browning, reduce the heat to medium-low and toss in the chopped garlic. Stir constantly to prevent it from burning, as garlic can go from perfect to bitter in seconds. Trust me, you want that garlic aroma to fill your kitchen, it’s a game-changer.

Once everything is nicely browned, drain any excess fat from the pot. This is a simple step that makes a big difference in the final result.

2. Simmer the Broth:

Next, add in the beef broth, chicken broth, and the can of salsa tomatoes. Give everything a good stir and bring it to a simmer. You’ll want to let it simmer for about 15 minutes, or until the peppers soften and all the flavors start to meld together. You’ll notice the broth turning a rich, deep color as it simmers — that’s when you know it’s getting good.

3. Add the Rice & Cook:

Now, it’s time to add the raw rice. Stir it in and coat the rice in the broth and meat mixture. Cover the pot and cook for another 5-7 minutes, or until the rice is nice and tender. The rice will soak up the flavorful broth, making each bite packed with all those delicious, savory flavors.

4. Season & Serve:

Once the rice is tender, taste your soup and season with kosher salt and freshly ground black pepper to your liking. I like my soup with a good amount of seasoning, but feel free to adjust it to your taste. For best results, serve the soup hot, straight from the pot. You can garnish with a little shredded cheese or fresh herbs if you’re feeling fancy.

Tips & Variations: Customize Your Stuffed Pepper Soup

Spicy Twist: If you like a little heat, add some chopped jalapeños or red pepper flakes to the soup while it’s simmering. You’ll get that perfect kick that really takes the soup to the next level.
Make it Creamy: For an extra creamy texture, stir in a bit of heavy cream or a dollop of sour cream just before serving. It gives the soup a silky, smooth finish that makes it feel extra indulgent.
Vegetarian Option: If you want to make this soup vegetarian, you can substitute the meats with plant-based crumbles and use vegetable broth instead of beef and chicken broth. It’s just as hearty and delicious!

Storage:

Once you’ve made this delicious Stuffed Pepper Soup, you’ll probably have leftovers — and trust me, they taste even better the next day! Store your leftover soup in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, simply reheat on the stove over medium heat, adding a splash of broth if it’s too thick. If you want to keep it for a longer period, you can freeze it for up to 3 months. Just let it cool completely before transferring to freezer-safe containers. When you’re ready to enjoy it again, thaw it overnight in the fridge and reheat.

Time & Yield:

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Yield: 6 servings

Tools Used:

Large pot or casserole dish
Knife and cutting board
Measuring cups and spoons
Stirring spoon

Final Thoughts:

This Stuffed Pepper Soup is the perfect one-pot meal for a cozy night in. Whether you’re cooking for your family or making it for a meal prep, this soup is simple, satisfying, and packed with flavor. I’ve made it so many times for friends and family, and it always gets rave reviews. It’s one of those recipes that’s sure to become a regular in your rotation.

For more recipe ideas and inspiration, don’t forget to check out Delish’s website, where you can discover even more delicious comfort food recipes.

TINSUF RECIPES