Real Recipes From Real Home Cooks ®

stuffed pepper and sausage soup

(3 ratings)
Recipe by
Sea Sun
West Des Moines, IA

This is my version of Stuffed Pepper Soup. I add smoked cocktail sausages for added flavor and texture. This soup has the consistency of chili. Add a dollop of sour cream on top before serving! If you like stuffed peppers, you'll love this soup. Enjoy!

(3 ratings)
prep time 30 Min
cook time 4 Hr
method Slow Cooker Crock Pot

Ingredients For stuffed pepper and sausage soup

  • 2 lb
    ground beef
  • 1 pkg
    lit'l smokies (cocktail sausages)
  • 2 lg
    green bell peppers, chopped
  • 2 lg
    red bell peppers, chopped
  • 1 can
    tomato sauce (29 oz)
  • 1 can
    diced tomatoes
  • 2 tsp
    beef bouillon paste or two cubes
  • 1 can
    tomato soup
  • 1/4 c
    brown sugar, packed
  • 1 tsp
    seasoned salt (or salt free seasoning)
  • 1 tsp
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
    onion powder
  • 1 tsp
    celery seed
  • 12 oz
  • 2 c
    white rice (cooked)

How To Make stuffed pepper and sausage soup

  • 1
    Brown ground beef and drain fat. Add peppers to the meat and saute for a few minutes. Transfer mixture to crockpot.
  • 2
    Stir in tomato sauce, diced tomatoes with juice, bouillon, tomato soup, brown sugar, salt/salt-free seasoning, pepper, garlic powder, onion powder, celery seed and water. Cut smoked cocktail sausages in thirds (or halves) and add to crockpot.
  • 3
    Cover and simmer on low for 7-8 hours or on high for 3-4 hours. About 15-20 minutes before serving, add rice to heat through.