PREP TIME: 5 MINS | COOK TIME: 35 MINS | TOTAL TIME: 40 MINS | SERVINGS: 10
I love everything about this stuffed pepper soup. It’s so good and easily warms me from inside, out. This soup is also very inexpensive and incredibly delicious, creating a fun twist with sausage and ground beef simmered in beef broth with peppers, and tomatoes. The rice effortlessly makes this soup a complete filling meal perfect for cold nights!
Apart from the cabbage rolls, this soup has been on my family’s favourite list. Cold days are not over yet, so I am still making a lot of soup recipes. Just yesterday, I made this soup again. We love the flavours, and this also reheats perfectly! I like how this stuffed pepper soup takes minimal prep work compared to the traditional stuffed peppers, but still, guarantee the same goodness! For this soup, I prefer to add sausage because it gives tons of flavour to this soup. Although, if you prefer to stick to ground turkey, that’s perfectly fine, too!
INGREDIENTS :
- 1 onion diced
- ½ lb ground sausage
- 1 ½ lbs ground beef
- 2 c. cooked long-grain white or brown rice
- 2 cloves garlic minced
- 6 c. low sodium beef broth
- 1 can 16 oz. crushed tomatoes
- 1 tsp Italian seasoning
- 2 green bell peppers
- 1 red bell pepper
- 1 tbsp Worcestershire sauce
- 1 can 28 ounces diced tomatoes, undrained
- 2 tbsp fresh parsley chopped
- 1 tsp pepper
DIRECTIONS :
Step 1: In a large pot, cook the beef, sausage, onion, and garlic until browned. When done, drain the excess grease.
Step 2: To the pot, stir in the rest of the ingredients (low sodium beef broth, crushed tomatoes, Italian seasoning, green bell peppers, red bell pepper, Worcestershire sauce, diced tomatoes (undrained), and pepper). Simmer everything for about 25 to 30 minutes until the peppers are tender, uncovered.
Step 3: Add the rice to the pot along with the parsley and continue to simmer for another 5 minutes or until everything is heated through.
NUTRITION FACTS:
Calories: 245, Carbohydrates: 15g, Protein: 23g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 58mg, Sodium: 677mg, Potassium: 937mg, Fiber: 1g, Sugar: 3g, Vitamin A: 575IU, Vitamin C: 43.4mg, Calcium: 48mg, Iron: 3.1mg
STUFFED PEPPER SOUP
Ingredients
- 1 onion diced
- ½ lb ground sausage
- 1 ½ lbs ground beef
- 2 c. cooked long-grain white or brown rice
- 2 cloves garlic minced
- 6 c. low sodium beef broth
- 1 can 16 oz. crushed tomatoes
- 1 tsp Italian seasoning
- 2 green bell peppers
- 1 red bell pepper
- 1 tbsp Worcestershire sauce
- 1 can 28 ounces diced tomatoes, undrained
- 2 tbsp fresh parsley chopped
- 1 tsp pepper
Instructions
Step 1: In a large pot, cook the beef, sausage, onion, and garlic until browned. When done, drain the excess grease.
Step 2: To the pot, stir in the rest of the ingredients (low sodium beef broth, crushed tomatoes, Italian seasoning, green bell peppers, red bell pepper, Worcestershire sauce, diced tomatoes (undrained), and pepper). Simmer everything for about 25 to 30 minutes until the peppers are tender, uncovered.
Step 3: Add the rice to the pot along with the parsley and continue to simmer for another 5 minutes or until everything is heated through.
