Stuffed Pepper Soup
This one-pot soup has all the flavors of stuffed peppers. It’s made with a combination of ground beef and Italian sausage, bell peppers, onions, and rice in a tomato-based broth.
Ingredients
Ingredients (~6 Servings)
- 2 tbsp olive oil
- 1 medium yellow onion chopped
- 3 bell peppers a mix of red, yellow, and green, chopped
- 1 lb ground beef
- 1 lb Italian sausage casings removed
- 4 garlic cloves minced
- 2 tbsp tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup uncooked jasmine rice rinsed
- 1 1/2 cups canned crushed tomatoes
- 6 cups low-sodium beef broth
- 1 1/2 cups shredded sharp cheddar cheese
- Green onions chopped, for garnish
- Sour cream for garnish
Instructions
- Heat olive oil in large Dutch oven over medium heat.
- Sauté onion 3-4 minutes until softened.
- Add bell peppers and cook 3 minutes more.
- Push vegetables aside, add ground beef, sausage, garlic, basil, oregano, salt, and pepper.
- Brown meat while breaking up with spoon.
- Stir meat and vegetables together, then mix in tomato paste.
- Add rice, crushed tomatoes, and beef broth. Stir to combine.
- Bring to boil, reduce heat, cover and simmer 15-20 minutes until rice is tender.
- Remove from heat, stir in cheddar until melted.
- Top with green onions and sour cream.
Notes
Stir occasionally during simmering to prevent rice from sticking. Add more broth if thinner consistency desired.
Did you make this recipe?Let me know how you liked it below!