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Enjoy all the flavors of classic stuffed peppers in a much easier form. This cozy soup combines beef, sausage, peppers, and tomato broth with a scoop of rice for a full meal in one bowl. It is one of those quick comfort recipes I reach for when the air gets chilly.
I first made this on a Sunday evening when I wanted something warm but didn’t want to fuss with oven baking. It’s been a regular winter favorite ever since.
Ingredients
- Extra virgin olive oil: gives a smooth base and helps develop flavor while browning meat
- Lean ground beef: provides hearty protein without too much fat
- Italian sausage: adds spiced savory notes and depth
- Sweet onion: balances the acidity of tomatoes and blends into the broth
- Red and green bell peppers: give crunch and vibrant color
- Garlic: builds flavor and gives warmth to the soup base
- Petite diced tomatoes: are the main tomato element with texture
- Rotel: brings a hint of spice and complexity
- Low-sodium beef broth: forms the foundation and allows seasoning control
- Water: helps dilute and balance the broth
- Brown sugar: softens the acidity from tomatoes
- Worcestershire sauce: adds umami and depth
- Taco seasoning: lends gentle heat and rounded seasoning
- Kosher salt: seasons more evenly than table salt
- Black pepper: adds subtle spice
- Cooked white rice: makes it hearty and filling
- Fresh parsley: brightens the final dish
Step-by-Step Instructions
- Brown the Meats:
- Warm olive oil in a large Dutch oven over medium-high heat. Add ground beef and sausage. Break it apart with a wooden spoon and cook for about five minutes or until no pink remains. Drain off any grease before returning the pot to heat.
- Sauté Vegetables:
- Add diced onion and bell peppers to the meat. Cook for around three minutes until softened slightly. Add minced garlic and stir constantly for about thirty seconds until fragrant. Season with a light sprinkle of salt and pepper.
- Add Liquids and Seasoning:
- Stir in diced tomatoes, Rotel, beef broth, water, brown sugar, Worcestershire sauce, taco seasoning, kosher salt, and pepper. Stir well so everything is combined and flavors are evenly distributed.
- Simmer the Soup:
- Bring the pot to a steady boil then reduce heat to maintain a gentle simmer. Leave uncovered for fifteen minutes or until the peppers are soft and the broth has thickened slightly.
- Finish with Rice:
- Stir in the cooked white rice and warm it through. Taste the soup and adjust seasoning if needed. Serve hot and sprinkle chopped parsley on top just before eating.
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You Must Know
I always reach for green bell peppers in this dish because they add a bold punch and contrast perfectly with the tomato broth. My kids especially love when I add extra rice for more bulk.
Storage Tips
Let the soup cool before transferring to airtight containers. It keeps well in the refrigerator for four days and freezes for up to three months. Store rice separately if possible to prevent it from soaking up the broth.
Ingredient Substitutions
You can replace the ground beef with ground turkey for a lighter version. Tomato sauce can be used instead of diced tomatoes for a smoother texture. Brown rice, quinoa, or barley also work well if you want a different grain.
Serving Suggestions
Serve with warm crusty bread or a slice of cornbread for a cozy meal. Add a green salad with lemon vinaigrette to lighten things up. For extra richness, top each bowl with shredded cheese just before serving.
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Cultural Context
Stuffed peppers have roots in cuisines across Europe and the Mediterranean, where rice and meat are wrapped in vegetables. This soup is a shortcut that captures the flavors without the effort of stuffing. I love making it on busy weeknights when traditional recipes feel too time-consuming.
Frequently Asked Questions About Recipes
- → Can I cook the rice directly in the soup?
Yes, but keep in mind it will absorb a lot of liquid. Add it during simmering if you plan to serve all portions immediately.
- → Can I substitute ground beef?
Absolutely. Ground turkey, pork, or a sausage blend are great alternatives depending on your taste preferences.
- → What kind of peppers work best?
Use a mix of red, green, and yellow bell peppers for a balance of sweetness and bite.
- → How do I store leftovers?
Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months. Add fresh rice before serving.
- → Can I make this in a slow cooker?
Yes. Brown the meat first, then transfer to a slow cooker with remaining ingredients. Simmer on low for 5 hours.
- → Is this soup spicy?
It has mild heat from Rotel and sausage. Use mild versions or omit spicy elements to reduce heat.