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stuffed pepper soup

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Old Monroe, MO

School is back in session and fall is right around the corner. It is just about time for soup weather. Of course I think anytime is a great tme for soup. This Stuffed Pepper Soup has the same awesome flavors of stuffed peppers with a lot less work. Just think of it as deconstructed stuffed peppers in soup form. It only takes about thirty minutes to prepare this soup making it absolutely doable for weeknights.

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yield 6 serving(s)
prep time 5 Min
cook time 30 Min
method Stove Top

Ingredients For stuffed pepper soup

  • 1/2 lb
    lean pork sausage
  • 1/2 lb
    lean ground beef
  • 1
    small onion finely chopped
  • 1
    green pepper finely chopped
  • 1
    red pepper finely chopped
  • 3 clove
    garlic minced
  • 4 c
    low sodium beef broth
  • 2 c
    low sodium chicken broth
  • 1
    can (14.5 ounce) salsa style tomatoes
  • 3/4 c
    uncooked quick cooking rice (i use the jasmine)

How To Make stuffed pepper soup

  • 1
    In heavy stock pot or dutch oven over medium heat brown pork sausage and ground beef; breaking up as you go. About halfway through the browning process add the onions and bell peppers; stirring several times. In the last minute of browning time reduce heat to medium low and add minced garlic; stirring constantly. Drain any excess grease.
  • 2
    Add beef broth, chicken broth and salsa style tomatoes and bring to a simmer. Simmer for 15 minutes or until the peppers just begin to soften.
  • 3
    Add the rice and stir to coat. Cover and cook for 5-7 minutes or until rice is tender. For best results serve promptly.
  • 4
    If desired sprinkle each bowl with a couple tablespoons of finely shredded cheddar.
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