Stuffed Pepper Soup

Stuffed Pepper Soup
This hearty soup brings all the bold, savory flavors of classic stuffed peppers into one warm, satisfying bowl. Loaded with seasoned meat, sweet bell peppers, and rice in a flavorful broth, it’s a cozy, one-pot meal that’s perfect for any night of the week.

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🧾 Ingredients

Ingredient	Amount
Italian sausage	½ lb
Lean ground beef	½ lb
Small onion (finely chopped)	1
Green bell pepper (chopped)	1
Red bell pepper (chopped)	1
Garlic (chopped)	3 cloves
Low-sodium beef broth	4 cups
Low-sodium chicken or vegetable broth	2 cups
Salsa-style canned tomatoes	1 (14.5 oz) can
Jasmine or other raw rice	¾ cup
Kosher salt	To taste
Freshly ground black pepper	To taste

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👨‍🍳 Instructions

1. Brown the Meat & Sauté the Veggies
In a large soup pot or Dutch oven, cook the sausage and ground beef over medium heat, breaking it apart as it cooks.
Once the meat starts to brown, add the chopped onion, green pepper, and red pepper. Stir occasionally and cook until the vegetables begin to soften.
Reduce the heat to medium-low and stir in the chopped garlic. Cook for another minute, stirring constantly. Drain excess fat from the pot if needed.

2. Simmer the Broth
Pour in the beef broth, chicken or vegetable broth, and canned salsa tomatoes. Bring everything to a gentle simmer.
Let it cook for about 15 minutes, or until the peppers are tender.

3. Add the Rice
Stir in the raw rice, making sure it’s well distributed.
Cover the pot and cook for another 5–7 minutes, or until the rice is fully cooked and tender.

4. Season & Serve
Add kosher salt and freshly cracked black pepper to taste.
Ladle the soup into bowls and serve hot.