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–+ servings
A pot of hearty chili, reminiscent of a Stuffed Pepper Soup recipe, topped with melted cheddar cheese, a dollop of sour cream, and chopped chives. A metal ladle rests inside, with a striped kitchen towel nearby.
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5 from 7 votes

Stuffed Pepper Soup

This recipe brings together Italian sausage, ground beef, and sweet peppers in a rich, savory broth with tender rice. It’s ultra-creamy thanks to melted sharp cheddar stirred throughout, served with sour cream and fresh green onions for the perfect final touch.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course, Soup
Cuisine: American
Keyword: stuffed bell pepper soup, stuffed pepper soup, stuffed pepper soup recipe
Servings: 6 servings

Equipment

  • 1 large pot or deep frying pan

Ingredients

  • 2 tbsp olive oil
  • 1 cup jasmine rice uncooked, rinsed
  • 3 bell peppers red, green & yellow, chopped
  • 1/2 yellow onion chopped
  • 2 links Italian sausage ground
  • 1/2 lb ground beef
  • 3 garlic cloves chopped fine
  • 2 tbsp tomato paste
  • 1¼ cups canned crushed tomatoes
  • 5 cups beef broth low sodium (if using unsalted you will need to add a bit more salt)
  • 1 cup sharp cheddar cheese shredded
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • green onions for topping, optional
  • sour cream for topping, optional

Instructions

  • Bring a large pot to medium heat and add your olive oil. Once hot, add your onions and sauté for 3-4 minutes to allow them to sweat and soften slightly.
  • Add your peppers and sauté for another 3 minutes on medium heat.
  • While the peppers are cooking, prepare your italian sausage. If you are using ground italian sausage, skip this step, but if not, remove the casings from the italian sausage and chop into small pieces.
  • Push your onions and peppers to one side of you pot and add your ground beef and Italian sausage. Add your garlic and seasionings, and let fry on medium heat until the meat begins to brown. About 5 minutes.
    Don't worry about fully cooking the meat in this step.
  • Add your tomato paste and mix to combine.
  • Add your rice, canned crushed tomatoes, and beef stock. Mix.
  • Bring to a boil, cover, and reduce heat to simmer and let cook for 15-20 minutes or until the rice is fully cooked. Stir every 5 minutes.
  • Remove from heat, add your shredded cheddar cheese, mix one last time and serve.
    Tip: if the soup appears to be too thick at the end, add 1/2 cup at a time of beef broth or water until you've reached your desired consistency.
  • Taste for any additional seasonings before dishing up.
    Top with green onions and sour cream.
  • Enjoy!

Nutrition

Calories: 513kcal | Carbohydrates: 35g | Protein: 23g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 74mg | Sodium: 1473mg | Potassium: 711mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2249IU | Vitamin C: 84mg | Calcium: 205mg | Iron: 3mg
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