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Stuffed Pepper Soup
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5 from 1 vote

Stuffed Pepper Soup

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 4 people
Author: Pam - For the Love of Cooking


  • 1 tbsp olive oil
  • 1/2 sweet yellow onion, diced
  • 1/2 lb 85% lean ground beef
  • 1/2 lb ground mild pork Italian sausage
  • 1 tsp dried basil
  • 1/2 tsp dried oregano
  • 1 pinch crushed red pepper flakes
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 14 oz can fire roasted diced tomatoes
  • 1 14 oz can tomato sauce
  • 2 cups beef broth
  • Sea salt and freshly cracked pepper, to taste
  • 1 cup dried white rice, cooked per package instructions
  • 1 tbsp fresh parsley, chopped


  • Prepare the soup by heating the oil in a large Dutch oven over medium high heat. 
  • Add the onion, ground beef, and mild Italian sausage to the hot skillet along with the basil, oregano, and crushed red pepper flakes. 
  • Cook while stirring often and making sure to break up the meat into crumbles, until just cooked through.
  • Add the diced bell pepper and cook, stirring occasionally for 3 minutes. 
  • Add the minced garlic and cook, string constantly, for 1 minute. 
  • Add the diced tomatoes, tomato sauce, and beef broth. Bring to a simmer and cook for 30-45 minutes, stirring occasionally, until the bell peppers are tender. Taste and season with sea salt and freshly cracked black pepper, to taste, before serving.
  • Prepare the rice per package directions, while the soup is simmering. Set aside for serving.
  • To serve, spoon desired amount of rice into a soup bowl then ladle the stuffed pepper soup on top. Top with parsley. Serve immediately. Enjoy.