Stuffed pepper soup is a comforting and flavorful dish that captures all the delicious flavors of stuffed bell peppers in a hearty soup format. Here’s a description of this tasty dish:
Stuffed pepper soup typically starts with a base of sautéed onions, garlic, and ground beef or turkey, providing a rich and savory foundation. Diced bell peppers, often a mix of green, red, and yellow varieties, are added to the pot along with tomatoes, broth, and seasonings such as Italian herbs, paprika, and Worcestershire sauce.
To mimic the flavors of traditional stuffed peppers, some recipes may include cooked rice or quinoa in the soup, adding a hearty texture and additional substance. Other variations may incorporate ingredients like barley or lentils for added fiber and nutrition.
As the soup simmers, the flavors meld together, creating a comforting and aromatic dish that fills the kitchen with enticing scents. . Served piping hot in bowls, this soup is perfect for chilly evenings or as a comforting meal any time of year.
Overall, stuffed pepper soup offers all the comforting flavors of traditional stuffed peppers in a convenient and satisfying soup form, making it a beloved favorite among soup enthusiasts and comfort food lovers alike.
Ingredients:
- 1/2 lb. Italian sausage
- 1/2 lb. lean ground beef
- 1 small onion finely chopped
- 1 green pepper finely chopped
- 1 red pepper finely chopped
- 3 cloves garlic minced
- 4 cups low sodium beef broth
- 2 cups low sodium chicken broth or vegetable broth
- 1 can (14.5 ounce) salsa style tomatoes
- 3/4 cup uncooked quick cooking rice (I use the jasmine)
- kosher salt and fresh ground black pepper
method:
In heavy stock pot or Dutch oven over medium heat brown the Italian 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.
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.
Add the rice and stir to coat. Cover and cook for 5-7 minutes or until rice is tender. For best results serve promptly. Season with kosher salt and fresh ground black pepper to taste.