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featured stuffed pepper soup

Stuffed Pepper Soup Recipe

Course: Soup
Cuisine: American, Mexican
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6
Calories: 695kcal
Author: Becky Hardin
Hearty and comforting Stuffed Pepper Soup is loaded with savory flavor. It's everything you love about classic stuffed peppers in soup form!
Step-by-step photos can be seen below the recipe card.
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Ingredients

  • 1 pound ground chuck
  • 1 pound bulk hot pork sausage
  • 1 red bell pepper halved and divided
  • 1 yellow bell pepper halved and divided
  • 1 green bell pepper halved and divided
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 6 cups low-sodium chicken broth
  • 29 ounces petite diced tomatoes (2 (14.5-ounce) cans)
  • 2 teaspoons Worcestershire sauce
  • 2 beef bouillon cubes diced
  • 2 teaspoons fresh thyme leaves
  • ½ teaspoon dried oregano
  • ¼ teaspoon crushed red pepper flakes
  • 1 cup dry quick-cooking brown rice
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper to taste

Optional Garnishes

  • Chopped fresh cilantro or parsley
  • Shredded cheese
  • Breadcrumbs or crushed crackers

Instructions

  • Line a bowl with paper towel. Set aside.
  • Brown the ground chuck and sausage in a large dutch oven set over medium heat. Transfer the meat to the prepared bowl and remove all except 2 tablespoons of rendered fat from the pot. Discard the removed fat.
    1 pound ground chuck, 1 pound bulk hot pork sausage
    a wooden spatula removing ground beef from a dutch oven and adding it to a plate lined with paper towels.
  • Cut each pepper two ways. Cut one half of each pepper into bite-size pieces (about ½-inch x 1-inch pieces) and dice the other half. Place the pepper chunks into a small bowl and set aside.
    1 red bell pepper, 1 yellow bell pepper, 1 green bell pepper
    a person cutting bell peppers into chunks with a knife.
  • Place the diced peppers and onion in the pot and cook, stirring often, until vegetables are softened and onion is translucent, about 4 minutes. Add the garlic and stir for 30 more seconds.
    1 yellow onion, 3 cloves garlic
    sauteed peppers in a dutch oven.
  • Add browned meat, chicken stock, tomatoes, Worcestershire sauce, bouillon, thyme, oregano, crushed red pepper, and brown rice to the pot and stir.
    6 cups low-sodium chicken broth, 29 ounces petite diced tomatoes, 2 teaspoons Worcestershire sauce, 2 beef bouillon cubes, 2 teaspoons fresh thyme leaves, ½ teaspoon dried oregano, ¼ teaspoon crushed red pepper flakes, 1 cup dry quick-cooking brown rice
  • Bring to a boil, then reduce the heat and simmer until the rice is cooked and the soup has thickened.
    stuffed pepper soup simmering in a dutch oven.
  • Season with salt and black pepper.
    Kosher salt and freshly ground black pepper
  • While the soup reduces, cook the reserved bell pepper chunks with olive oil in a medium skillet set over medium heat. Cook just until the peppers have softened and have a little color. Add the bell pepper chunks to the soup and stir. Continue simmering 10 minutes.
    2 tablespoons olive oil
    large chunks of bell peppers in a sautepan.
  • To serve, garnish with chopped fresh cilantro or parsley, shredded cheese, and homemade bread crumbs.
    Chopped fresh cilantro
    two bowls of stuffed pepper soup.

Video

Notes

  • Nutritional information does not include optional ingredients.
Storage: Store soup in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Serving: 1bowl | Calories: 695kcal | Carbohydrates: 45g | Protein: 35g | Fat: 43g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 1523mg | Potassium: 1300mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1409IU | Vitamin C: 110mg | Calcium: 111mg | Iron: 6mg