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Stuffed Pepper Soup

Stuffed pepper soup with beef, sausage, rice, tomatoes, and bell peppers in a white bowl.
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Stuffed pepper soup brings beef, sausage, tender bell peppers, and cooked rice together in a savory tomato broth, with stovetop and slow cooker directions.

Ingredients

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Instructions

  1. Cut the onion and bell peppers into bite-size pieces and mince the garlic.
  2. Measure the cooked rice. If preparing rice specifically for this recipe, cook it separately according to the package directions.
  3. Heat a large Dutch oven over medium-high heat. Add the beef and sausage, breaking them into small crumbles. Cook for 6–8 minutes, stirring occasionally, until browned. Spoon off excess grease, leaving a small amount for the vegetables.
  4. Add the onion and cook for 4–5 minutes, stirring frequently. Add the garlic and stir for about 30 seconds.
  5. Pour in a little of the broth and scrape the bottom of the pot to loosen any browned bits. Stir in the beef base and brown sugar until incorporated.
  6. Add the remaining broth, both canned tomatoes, bell peppers, Worcestershire sauce, Italian seasoning, and black pepper.
  7. Bring the soup to a gentle boil, then lower the heat to maintain a steady simmer. Cook uncovered for 25–30 minutes, stirring occasionally, until the peppers reach your preferred tenderness.
  8. Stir in the cooked rice and simmer for about 5 minutes, until heated through.
  9. Add the parsley. Taste before adding salt, since the broth, sausage, and beef base already contribute seasoning.
  10. Ladle into bowls and serve hot.

Equipment

Notes

Substitutions
Replace the sausage with an equal amount of ground beef for a milder soup. Use cooked brown rice instead of white rice, keeping the same measured amount. Substitute yellow or orange bell peppers for either color listed. Reduce or omit the brown sugar if you prefer a less sweet tomato broth.
Serving Suggestions and Pairings
Serve with cornbread, garlic bread, or crusty rolls and a green salad. Top individual servings with shredded cheddar, mozzarella, or grated Parmesan.
Make-Ahead
For firmer rice and a brothier soup, store the rice separately and add it to individual bowls. Rice left in the soup will continue absorbing liquid.
Storage
Refrigerate the soup in shallow, airtight containers within 2 hours of cooking. Use within 3–4 days. Reheat individual portions in the microwave or warm gently in a saucepan, stirring occasionally. Add broth as needed to thin.
Freezing
For the best texture, freeze the soup without the rice in freezer-safe containers for up to 3 months, leaving room for expansion. Thaw overnight in the refrigerator, reheat thoroughly, and add freshly cooked rice before serving.
Slow Cooker Option: Beautiful 10-in-1 Electric Multi-Cooker Method
Use the Sear/Sauté and Slow Cook functions.
1. Select Sear/Sauté. Add the beef and sausage and cook, breaking up the meat, until browned and fully cooked, about 8–10 minutes. Remove excess grease with a spoon.
2. Add the onion and cook for 4–5 minutes. Stir in the garlic and cook for another 30 seconds.
3. Add a small amount of broth and loosen any browned bits from the insert. Stir in the beef base and brown sugar.
4. Add the remaining broth, tomatoes, bell peppers, Worcestershire sauce, Italian seasoning, and black pepper. Leave out the rice and parsley.
5. Cancel Sear/Sauté, cover, and select Slow Cook. Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the peppers are tender.
6. Stir in the cooked rice, cover, and continue on HIGH for 15–20 minutes, until hot. Add the parsley and adjust the seasoning before serving.
7. Keep the contents below your model’s maximum fill line. If needed, prepare a half batch and add the rice directly to serving bowls.
Stovetop cook time is 45–50 minutes; total is 60–65 minutes. Slow-cooker times are separate.

Find it online: https://jennifercooks.com/stuffed-pepper-soup/