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This filling Stuffed Pepper Soup packs all the delicious taste of traditional Italian stuffed peppers into an easy one-pot dish ready in just 30 minutes! You'll love the burst of flavors from plump Italian sausage, colorful bell peppers, and soft rice swimming in a tangy tomato broth, all topped with gooey mozzarella cheese and enhanced with classic Italian seasonings.
I brought this to our community get-together last winter and came back with nothing but an empty pot. Everyone wanted the recipe! The mix of spicy sausage with sweet bell peppers in that rich tomato soup had neighbors lining up for more!
Key Ingredients and Helpful Picks
- Italian Sausage - Adds tons of taste and spices; spicy type brings extra kick without burning your mouth
- Bell Peppers - Mix red ones (for sweetness) with green ones (for deeper flavor)
- Long Grain White Rice - Goes straight into the soup to soak up all the good stuff
- Crushed Tomatoes - Makes the thick, rich base; try San Marzano for best taste
- Fire-Roasted Diced Tomatoes - Brings smoky goodness and chunky bits
- Fresh Herbs - Basil and parsley make everything pop; dried ones work in a pinch
- Parmesan and Mozzarella - Add that creamy richness and stretchy cheese pull everyone loves
The real trick happens when the rice cooks right in the tomato mix, soaking up all those amazing flavors while letting out starches that give the soup its perfect thickness.
Step-by-Step Cooking Guide
- Step 1: Cook Meat and Veggies
- Take a big Dutch oven and brown your Italian sausage with chopped onions until almost done. Toss in your bell peppers, garlic, and red pepper flakes, and keep cooking until meat isn't pink and veggies start getting soft. Pour off extra fat if needed.
- Step 2: Throw In Everything Else
- Mix in your crushed tomatoes, fire-roasted diced tomatoes, uncooked rice, beef broth, and all your spices and herbs. This all-at-once approach makes cooking super simple while building up amazing flavors.
- Step 3: Let It Bubble Until Rice Gets Soft
- Get your soup boiling, then turn down the heat, put the lid on, and let it simmer 8-12 minutes until rice is just right. Start timing once it's really bubbling. The rice will keep softening a bit after you turn off the heat.
- Step 4: Mix In Cheese
- Sprinkle fresh Parmesan right into the whole pot. For the mozzarella, add it to each bowl instead of the main pot so you get those awesome stretchy cheese pulls with every bite.
- Step 5: Make It Thinner If Needed
- Want a more liquid soup? Just pour in more beef broth until you like how it looks. The soup naturally gets thicker as rice cooks and soaks up liquid.
- Step 6: Eat It While Hot
- Scoop into bowls right away, top with fresh mozzarella, and let it melt a little before digging in. Sprinkle extra fresh herbs on top if you want.
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Incredible Nutrition Boost
This soup isn't just tasty – it's packed with good stuff too. The bell peppers give you vitamins A and C, while tomatoes have lycopene that fights off bad cells. The meaty sausage brings protein, and the rice adds fiber to keep you full. Each bowl has about 400 calories and 25g of protein, so it fills you up without loading you down.
Money-Saving Meal Option
With prices so high lately, this soup really stretches your dollar. One pot feeds 6-8 people for less than $15 total. It turns basic, cheap stuff into something that tastes like restaurant food. Grab bell peppers when they're on sale or use frozen ones to save even more money. The leftovers heat up great too, so you can eat it for days.
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Kid-Friendly Changes
Got picky eaters at home? No problem with this soup. If your kids don't like chunky veggies, you can blend it up a bit. For those who can't handle spice, go with the mild Italian sausage, while spice lovers can add extra red pepper to their own bowls. Everyone can put on as much or as little cheese as they want, so there's no fighting at dinner.
Perfect Pairings Year-Round
This soup works great any time of year. In summer, serve it with cool cucumber salad or some juicy watermelon slices. Fall and winter call for crusty bread or cheesy garlic toast for dipping. Spring? Try it with fresh asparagus or a light pea salad on the side. The warm tomato broth feels cozy whenever it's cold outside.
You Must Know
- Cut your peppers into ½-inch chunks so they don't turn to mush
- Different rice brands cook at different speeds, so check it now and then
- The soup gets thicker as it sits, so keep extra broth handy for leftovers
- Buy blocks of cheese and shred them yourself for better melting
- The soup freezes great without rice; just add fresh cooked rice when reheating
I learned my lesson about rice the hard way. My first try ended up with mushy, overcooked rice. Now I always check a few minutes early and take it off the heat when it still has a tiny bit of firmness left.
Smart Cooking Tricks
- Brown the rice in the pot for 1-2 minutes before adding liquids for extra nutty flavor
- Drop in a Parmesan rind while cooking for amazing depth (just fish it out before eating)
- Keep the soup bubbling gently so your rice doesn't get gummy
- For meal prep, try cooking rice separately and adding it to each portion
- Top with a little splash of good olive oil before serving for extra richness
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This Stuffed Pepper Soup has become my favorite quick comfort food on busy nights. It gives you all the satisfaction of regular stuffed peppers without the hassle of emptying peppers, filling them up, or waiting forever for them to cook. You get those same great flavors in way less time, making it perfect when you want something hearty but don't have hours to spend cooking.
Last-Minute Advice
- Grab some crusty bread on the side for soaking up every last drop
- Make twice as much for easy meals throughout your week
- When feeding a group, set out bowls of extra cheese, herbs, and hot sauce
- Try adding a tiny splash of red wine vinegar at the end for extra zing
- Using leftover rice? Cut broth down to 4 cups and mix it in at the end
Frequently Asked Questions
- → How can I use leftover rice?
- Sure thing! Mix in 2¼ cups of cooked rice after simmering and cut the broth to 4 cups.
- → What can I swap for Italian sausage?
- Ground beef or turkey works fine—just add spices to boost flavor.
- → How long will this last?
- Keep it in the fridge for 4-5 days. Add extra broth when reheating to balance out the rice.
- → Is it freezer-friendly?
- Definitely! Freeze it before adding rice, then mix in cooked rice after thawing and reheating.
- → Any tips to make this veggie-friendly?
- Switch to veggie broth and try tofu, beans, or mushrooms instead of sausage!