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Stuffed Pepper Soup

A bowl of stuffed pepper soup with rice, cheese, and parsley.
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5 from 1 review

This easy stuffed pepper soup perfectly captures the flavor of your favorite stuffed peppers, with way less work!

Ingredients

Units Scale
  • 1 pound 93% lean ground beef
  • 1 pound ground sweet Italian sausage
  • 2 large yellow onions, peeled and diced
  • 4 large bell peppers, seeds removed, cut into chunks
  • 5 cloves of garlic
  • 1 tablespoon paprika
  • 1 tsp salt
  • 1 tsp pepper
  • 1 teaspoon garlic powder
  • 1/2 tsp crushed red pepper
  • 1/4 tsp cayenne
  • 2 tablespoons red wine vinegar
  • 1 1/2 teaspoons Worcestershire sauce
  • (2) 28-ounce cans of crushed tomatoes (use good-quality tomatoes)*
  • 1 tablespoon of Beef Better Than Bullion
  • 3 cups of water
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup chopped fresh parsley plus more for garnish

For Serving

  • 2 cups shredded Monterey Jack cheese*

For the Rice

  • 1 1/2 cups dried long grain white rice
  • 3 cups of water plus more water for rinsing the rice

Instructions

  1. Heat a Dutch oven or large pot over medium-high heat. Cook the ground beef, Italian sausage, and onions until the liquid is mostly gone and the meat begins to brown.
  2. Add the peppers and garlic and cook for 2 minutes. You want them to absorb some of the meaty flavor and start to soften, but not overcook.
  3. Stir in the paprika, salt, pepper, garlic powder, crushed red pepper, and cayenne. Then, stir in the red wine vinegar and Worcestershire.

  4. Add the tomatoes, Better Than Bullion, and water, and bring to a boil over high heat, stirring frequently. Once it reaches a boil, stir it well and scrape the bottom to prevent sticking.

  5. Then, partially cover the pot, reduce the heat to medium-low, and simmer for 30 minutes. Begin preparing the rice while the soup is simmering (see below).
  6. Remove the lid, stir. Stir in the parmesan until melted. Then stir in the parsley.
  7. Salt and pepper to taste.
  8. Serve with shredded cheese and cooked rice.

For the Rice:

  1. Add the rice to a pot and fill the pot with cool water. Stir to agitate the rice, then strain it into a fine-mesh strainer and rinse it with cool running water.

  2. Drain well, then return the rinsed and drained rice to the pot. Add 3 cups of cold water. Do not stir.

  3. Heat the rice over high heat until it reaches a boil, without stirring.
  4. As soon as it reaches a boil, turn the heat to the lowest setting and cover the pan.
  5. Cook on low for 15 minutes. Do not disturb.
  6. Turn off the heat, leave the lid on, and let it sit, undisturbed, for 10 minutes. Remove the lid, fluff with a fork or a round wooden spoon, and serve with the soup.

Notes

*Use good quality canned tomatoes, not store brand. If you use store-brand tomatoes and your soup ends up tasting dull, hot sauce will wake it up.

*Pepper Jack or Cheddar cheese can be used instead of Monterey Jack.

* Any long-grain white rice will work. Regular long grain, jasmine, or basmati.

  • Store in a covered container in the refrigerator for up to 4 days.
  • Freezes and reheats well.
  • Nutrition information is approximate and is calculated using 1 ½ cups of soup, ½ cup cooked rice, and 3 ½ tablespoons of shredded Monterey Jack per bowl.

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