Stuffed Pepper Soup is a comforting and hearty dish that captures the essence of traditional stuffed peppers but in a warming, savory soup form. This recipe is perfect for chilly days when you crave something nourishing and satisfying. Combining the robust flavors of Italian sausage and lean ground beef with the sweetness of bell peppers and the richness of a tomato-based broth, this soup offers a delightful explosion of flavors in every spoonful.
My first experience with Stuffed Pepper Soup was at a fall festival, where a local vendor served it piping hot from a large cauldron. The aroma alone was enough to draw me in, but the taste was unforgettable. The blend of meat, vegetables, and rice created a harmonious balance that felt like a hug in a bowl. Inspired by that memory, I decided to create my version of this soup, making it a regular feature in my kitchen. This recipe is not only delicious but also straightforward, making it a perfect choice for a weeknight meal or a cozy weekend dinner.
Ingredients
1/2 lb Italian sausage
1/2 lb lean ground beef
1 small onion, finely chopped
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
3 cloves garlic, chopped
4 cups low sodium beef broth
2 cups low sodium chicken or vegetable broth
1 can (14.5 oz) salsa tomatoes
3/4 cup raw rice (jasmine rice is recommended)
Kosher salt and fresh ground black pepper to taste
Instructions
Step 1: Prepare the Meat and Vegetables
Brown the Meat:
In a large pot or casserole, combine 1/2 lb Italian sausage and 1/2 lb lean ground beef. Heat over medium heat, breaking the meat apart with a wooden spoon as it cooks. This helps to ensure the meat browns evenly and doesn’t form large clumps.
Add Onions and Peppers:
When the meat is about halfway browned, add the finely chopped onion, green bell pepper, and red bell pepper to the pot. Continue to cook, stirring frequently, until the vegetables start to soften. This usually takes about 5-7 minutes.
Add Garlic:
In the last minute of browning, reduce the heat to medium-low and add the chopped garlic. Stir constantly to prevent the garlic from burning. Cooking the garlic at this stage ensures it releases its full flavor without becoming bitter.
Drain Excess Fat:
Once the meat is fully browned and the vegetables are tender, carefully drain any excess fat from the pot. This step helps to reduce the grease in the final soup, making it healthier and more enjoyable.
Step 2: Add Broth and Tomatoes
Add Broth and Tomatoes:
Pour in 4 cups of low sodium beef broth and 2 cups of low sodium chicken or vegetable broth. Add the can of salsa tomatoes (including the juices) to the pot. Stir to combine all the ingredients thoroughly.
Simmer the Soup:
Increase the heat to bring the mixture to a gentle boil, then reduce to a simmer. Allow the soup to simmer for about 15 minutes, or until the peppers start to soften. This simmering time helps to meld the flavors together and softens the vegetables without overcooking them.
Step 3: Cook the Rice
Add Rice:
Stir in 3/4 cup of raw jasmine rice, ensuring the rice is well coated with the soup. Jasmine rice is recommended for its fragrance and texture, but other types of rice can be used as well.
Cook the Rice:
Cover the pot and let the soup cook for an additional 5-7 minutes, or until the rice is tender. Stir occasionally to prevent the rice from sticking to the bottom of the pot. Cooking the rice directly in the soup allows it to absorb the flavors of the broth, making it more delicious.
Step 4: Season and Serve
Season to Taste:
Taste the soup and season with kosher salt and freshly ground black pepper as needed. Adjusting the seasoning at the end ensures you get the perfect balance of flavors.
Serve:
Ladle the soup into bowls and serve hot. This soup is best enjoyed fresh, but it can also be stored in the refrigerator for a few days or frozen for later use.
Variations and Substitutions
Stuffed Pepper Soup is a versatile dish that can be adapted to suit different tastes and dietary needs:
Vegetarian/Vegan: Replace the Italian sausage and ground beef with plant-based meat alternatives. Use vegetable broth instead of beef and chicken broth.
Low-Carb: Substitute the rice with cauliflower rice to make the soup lower in carbohydrates.
Spicy: Add a pinch of red pepper flakes or a diced jalapeño to the soup for a spicy kick.
Different Grains: Experiment with different grains like quinoa or barley instead of rice for a unique texture and flavor.
Cheesy: Stir in a cup of shredded cheese (such as cheddar or mozzarella) towards the end of cooking for a cheesy twist.
Conclusion
Stuffed Pepper Soup is a comforting, flavorful dish that brings together the best elements of traditional stuffed peppers in a warm, hearty soup. The combination of Italian sausage, lean ground beef, bell peppers, and jasmine rice creates a symphony of flavors and textures that are sure to delight your taste buds.
This recipe is appealing not only for its delicious taste but also for its simplicity and versatility. It’s easy to make, can be prepared ahead of time, and offers plenty of room for customization. Whether you’re serving it for a family dinner, a cozy lunch, or as part of a larger meal, Stuffed Pepper Soup is sure to become a favorite in your culinary repertoire.
Enjoy making and sharing this delicious soup, and savor the warmth and comfort it brings.
