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This filling Stuffed Pepper Soup packs all the yummy taste of Italian stuffed peppers into a simple one-pot dish that's done in just 30 minutes! You'll get tons of taste from plump Italian sausage, naturally sweet bell peppers, and soft rice swimming in a tangy tomato broth that's kicked up with Italian herbs and gooey mozzarella cheese.
I brought this to our block party last winter and came back with nothing but an empty pot and neighbors begging for the recipe. Everyone went for seconds when they tasted how the Italian sausage mixed with those bell peppers in the rich tomato soup!
Key Ingredients and Smart Shopping Advice
- Italian Sausage - Brings built-in spices and taste; spicy kind adds richness without burning your mouth
- Bell Peppers - Mix red ones (for sweetness) with green ones (for earthiness)
- Long Grain White Rice - Simmers right in the soup, soaking up all the good tastes
- Crushed Tomatoes - Makes the thick, rich base; grab San Marzano for best flavor
- Fire-Roasted Diced Tomatoes - Gives smoky depth and nice chunks
- Fresh Herbs - Basil and parsley add brightness; dried work in a pinch
- Parmesan and Mozzarella - Create creaminess and that stretchy cheese pull everyone loves
The cool thing happens when the rice cooks in the tomato mix, soaking up all those flavors while letting out starches that make the soup just the right thickness.
Step-By-Step Cooking Guide
- Step 1: Cook Meat and Veggies
- Use a big Dutch oven to brown the Italian sausage with chopped onions until almost done. Toss in bell peppers, garlic, and red pepper flakes, and keep cooking until meat browns fully and veggies start getting soft. Pour off extra fat if there's too much.
- Step 2: Mix Everything Together
- Dump in crushed tomatoes, fire-roasted diced tomatoes, raw rice, beef broth, and all your spices and herbs. This all-at-once approach keeps things super easy while building deep flavors.
- Step 3: Cook Until Rice Gets Soft
- Let the soup bubble up, then turn down the heat, put the lid on, and simmer for 8-12 minutes until rice feels tender but still has a tiny bite. Time starts once it's really bubbling. The rice will soften a bit more after you turn off the heat.
- Step 4: Add Your Cheese
- Mix fresh-grated Parmesan straight into the whole pot. For the mozzarella, save it for each bowl instead of the main pot so you get those awesome melty cheese strings with every spoonful.
- Step 5: Make It Thinner If Needed
- Want runnier soup? Just splash in more beef broth until you like how it looks. It naturally thickens as the rice soaks up liquid while cooking.
- Step 6: Dish It Up Right Away
- Scoop into bowls while still hot, sprinkle fresh mozzarella on top, and let it get a little melty before eating. Throw on extra fresh herbs if you want.
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Amazing Health Benefits
This soup isn't just tasty—it's super good for you too. The bell peppers give you vitamins A and C, while tomatoes pack lycopene that fights off cell damage. You get protein from the sausage and fiber from the rice, making a meal that keeps you full without crashing later. Each bowl has about 400 calories and 25g of protein, so it fills you up without going overboard.
Money-Saving Meal Option
With prices going up everywhere, this soup really stretches your dollar. One pot feeds 6-8 people for less than $15 total. It turns cheap stuff into food that tastes like you paid big bucks at a restaurant. Buy peppers when they're cheap or use frozen ones to save even more cash. Plus, it heats up great the next day, so your money goes even further.
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Tweaks For The Whole Family
Got picky eaters at home? No problem with this soup. Kids who hate veggie chunks might like it better if you blend it for a few seconds. Family members who can't handle spice will do better with mild Italian sausage, while spice lovers can add red pepper flakes to their own bowls. Everyone can put as much or little cheese as they want, so no more dinner table fights.
Perfect Pairings Year-Round
This soup works great in any season. During summer, serve it with light sides like cucumber salad or cold watermelon slices. In fall and winter, nothing beats dipping crusty bread or cheesy garlic toast into it. Springtime calls for fresh asparagus or a sweet pea salad on the side. The warm tomato broth feels like a hug whenever it's chilly outside.
You Must Know
- Chop bell peppers into ½-inch pieces so they don't turn to mush
- Different rice brands cook at different speeds - taste-test as you go
- Soup gets thicker as it sits; keep extra broth handy for leftover night
- Buy block cheese and grate it yourself for better melting
- Freeze without rice, then add freshly cooked rice when reheating
I messed up my first batch by cooking the rice too long and it turned to mush. Now I check a little before the time's up and take it off the heat when the rice still has just a tiny bit of firmness left.
Clever Cooking Secrets
- Stir the dry rice in the hot pot for 1-2 minutes before adding liquid for better flavor
- Throw in a Parmesan rind while it simmers for amazing depth (take it out before eating)
- Keep the bubbling gentle so rice doesn't get sticky and gluey
- For lunch prep, cook rice on its own and mix into each portion
- Add a small splash of good olive oil right before eating for extra richness
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This Stuffed Pepper Soup has become my favorite quick comfort food on busy nights. You get all the satisfaction of stuffed peppers without the hassle of scooping out pepper insides or waiting forever for them to bake. All those familiar flavors come together way quicker, so it's perfect when you want something hearty but don't have hours to spend cooking.
Last-Minute Advice
- Put out some crusty bread for dunking
- Cook twice as much for easy meals throughout the week
- When feeding a group, set out extra cheese, herbs, and hot sauce for topping
- Try a tiny bit of red wine vinegar at the end for extra zing
- If using already-cooked rice, cut broth to 4 cups and stir rice in at the end
Frequently Asked Questions
- → Can I throw in already cooked rice?
- Absolutely! Add 2¼ cups cooked rice at the end of simmering and cut back on initial broth to 4 cups.
- → What if I don't have Italian sausage?
- No problem! Ground beef or turkey works great - just add extra spices as the recipe suggests.
- → How many days will it stay good?
- It'll last 4-5 days in the fridge. The rice will drink up some broth, so you might need to pour in more when warming it up.
- → Is this soup freezer-friendly?
- Yes, but freeze it without the rice and mix in fresh cooked rice when you heat it up for better texture.
- → Can I make a meat-free version?
- Sure thing! Just use veggie broth and swap the sausage for tofu, chunky mushrooms, or your favorite beans.