Stuffed Pepper Soup

Beth Pierce


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.


☆☆☆☆☆ 0 votes

5 Min
30 Min
Stove Top


  • 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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