Stuffed pepper soup has sausage and ground beef lots of tender sweet bell peppers, and tomatoes. Add in rice and serve it hot!
This easy Stuffed Pepper Soup is quick to make (and less prep work than traditional stuffed peppers) but still has tons of flavor! While many stuffed bell pepper recipes use only ground beef, I find the addition of sausage adds a lot of great flavor. Of course, this recipe is perfect made with just ground beef (or even ground turkey if you’d prefer).
Ingredients
- 1 1/2 pounds ground beef
- 1/2 pound ground sausage
- 1 onion diced
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- 6 cups low sodium beef broth
- 1 can 16 ounces crushed tomatoes
- 1 can 28 ounces diced tomatoes, undrained
- 2 green bell peppers
- 1 red bell pepper
- 1 teaspoon pepper
- 1 tablespoon Worcestershire sauce
- 2 cups cooked long grain white or brown rice
- 2 tablespoons fresh parsley chopped
 |
| Stuffed Pepper Soup |
Instructions
- Cook beef, sausage, onion and garlic in a large pot until no pink remains. Drain any fat.
- Stir in remaining ingredients except rice. Simmer uncovered 25-30 minutes or until peppers are tender.
- Add rice and parsley and simmer an additional 5 minutes or until heated through.
Comments