Rose Mary Mogan


I had 3 stuffed bell peppers left over from a previous meal. Rather than freeze them for later, I decided to create my own version of Stuffed Bell pepper Soup, using the 3 Stuffed Peppers along with some other ingredients.

With the additional added ingredients I had enough to share some with one of my neighbors. She was very happy to receive it. I also made a semi Homemade Garlic & Parmesan French Bread Loaf using Pillsbury Refrigerated French Bread, it was a perfect addition to the soup.

This was my way of reinventing the peppers to avoid freezing or throwing them out. WE LOVED IT.


★★★★★ 1 vote

Makes a large Pot Full or enough to share or freeze for later
25 Min
1 Hr 15 Min
Stove Top


  • 3 large
    stuffed bell peppers (fully cooked)
  • 1 lb
    fresh polish or italian sausage, casing removed
  • 2 large
    onions, sliced thick and then cut into large pieces
  • 2 large
    red bell peppers, seeded and cut into thick pieces
  • 1 large
    green bell pepper, seeded and cut into large pieces
  • 2 can(s)
    6 oz. tomato paste
  • 2 can(s)
    diced tomatoes-15 1/2 oz.
  • 1 1/2 c
    precooked wild rice blend
  • 32 oz
    beef broth plus 64 ounces water
  • 1 1/2 c
    grated parmesan cheese

  • 1 Tbsp
    sweet basil dried, & cumin
  • 2 Tbsp
    each smoked paprika, & granulated garlic
  • 1 1/2 Tbsp
    steak seasoning (like montreal)
  • 2 tsp
    coarse black pepper or to taste
  • 1 pkg
    splenda or zero calorie sweetener



  1. MOST OF THE INGREDIENTS USED IN THE RECIPE. Please note you may not want to add additional meat to the soup, but my husband is such a hearty meat lover, that I added extra to the soup and cooked Polish Links on the side. Did not use the pepperoni as I had originally planned that is shown in this picture.
  2. These are the spices that I used to season the soup. Add the spices to a small bowl then blend together and set aside till needed.
  3. Chop the peppers and onions and remove the casing from the link sausages if you don't have bulk.
  4. Add sausage to large pot, and cook about 5-6 minutes then add in the peppers and onions. Cook until al dente.
  5. Add about half of the spice blend to the sausage and vegetable mixture, and stir to blend together.
  6. Next add in the canned diced tomatoes undrained. Then add in the rice, stir to blend together. Pour in the beef broth and water, (2 beef broth boxes of water), tomato paste & then stir till blended. Lower the heat and allow to cook about 15 minutes.
  7. Now add in the stuffed meat Ball mixture cut into large pieces, allow to heat through.
  8. Add the parmesan cheese just before serving time, stir to blend in. TASTE AND ADD ADDITIONAL SPICE BLEND IF NEEDED.
  9. Serve with your favorite side of crusty Bread and enjoy. Garnish with chopped fresh green onion tops if desired.

Printable Recipe Card


Course/Dish: Beef Soups Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American

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