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This rich Stuffed Pepper Soup brings all the warm, cozy tastes of traditional Italian stuffed peppers in a simple one-pot dish that's done in just 30 minutes! You'll love the burst of tastes—plump Italian sausage, colorful bell peppers, and soft rice swimming in a tangy tomato broth boosted with Italian seasonings and gooey mozzarella cheese.
I brought this to our community gathering last winter and came back with nothing but an empty pot and neighbors begging for the recipe. Everyone wanted seconds of that rich tomato soup loaded with sausage and peppers!
Key Ingredients and Shopping Advice
- Italian Sausage - Brings built-in flavor punch; spicy version adds interest without too much heat
- Bell Peppers - Mix red ones (sweeter taste) with green ones (earthier flavor)
- Long Grain White Rice - Simmers right in the soup, soaking up all the goodness
- Crushed Tomatoes - Forms the hearty, thick foundation; try San Marzano for best taste
- Fire-Roasted Diced Tomatoes - Adds smoky notes and chunks of texture
- Fresh Herbs - Basil and parsley add brightness; you can use dried ones if needed
- Parmesan and Mozzarella - Create silky richness and those amazing stretchy cheese strands
The real trick happens when the rice cooks right in the tomato mixture, pulling in all those flavors while its starches thicken everything to the perfect soup texture.
Step-By-Step Cooking Guide
- Step 1: Cook the Protein and Veggies
- Using a big Dutch oven, cook Italian sausage with chopped onions until mostly done. Toss in bell peppers, garlic, and red pepper flakes, and keep cooking until meat's no longer pink and veggies start getting soft. Pour off extra fat if it looks too greasy.
- Step 2: Throw In Everything Else
- Mix in crushed tomatoes, fire-roasted diced tomatoes, raw rice, beef broth, and all your herbs and spices. This all-at-once approach makes cooking super easy while creating deep flavor.
- Step 3: Let It Bubble Until Rice Softens
- Let the soup reach a boil, then turn down the heat, cover the pot, and simmer 8-12 minutes or until rice feels tender with a tiny bit of firmness. Your timer should start once it's boiling. The rice will keep softening a bit after you turn off the heat.
- Step 4: Mix In Cheese
- Stir fresh-grated Parmesan right into the whole pot. For the mozzarella, add it to each bowl separately instead of the main pot so you'll get those lovely melty cheese pulls with every spoonful.
- Step 5: Adjust How Thick It Is
- If you want thinner soup, pour in more beef broth till it looks right to you. The soup naturally thickens as the rice cooks and drinks up liquid.
- Step 6: Dish It Up Right Away
- Scoop into bowls while still hot, sprinkle with fresh mozzarella, and give it a moment to melt slightly. Add a few extra herb leaves on top if you want it to look fancy.
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Surprising Health Benefits
This soup isn't just tasty—it's good for you too. The bell peppers pack vitamins A and C, while tomatoes offer lycopene that fights damage in your body. With protein-rich sausage and filling rice, you get a balanced meal that keeps you going strong. Each bowl has about 400 calories and 25g protein, so it fills you up without weighing you down.
Money-Saving Dinner Option
With prices everywhere going up, this soup really stretches your food budget. One pot feeds 6-8 people for less than $15 total. It uses cheap ingredients but tastes like something from a fancy restaurant. You can save even more by buying peppers when they're on sale or using frozen ones without losing flavor. Plus, it tastes just as good reheated, so you can enjoy it for several meals.
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Kid-Friendly Tweaks
Got picky eaters at home? This recipe bends to fit everyone's tastes. Kids who don't like big veggie chunks might enjoy it quickly blended. Family members who can't handle spice do better with mild Italian sausage, while spice lovers can toss extra red pepper into their own bowls. Everyone picks how much cheese they want, which means no more dinnertime fights.
Perfect Pairings Year-Round
This soup works beautifully no matter what season it is. In summer, try it with cool cucumber salad or juicy watermelon slices. During fall and winter, nothing beats dunking crusty bread or cheesy garlic toast into the broth. Spring calls for fresh asparagus or a light pea salad on the side. The tomato base feels warm and comforting whenever temperatures drop.
Must-Read Tips
- Chop bell peppers into ½-inch chunks so they don't turn to mush
- Different rice brands need different cooking times—check it as you go
- The soup gets thicker as it sits; keep extra broth handy for leftovers
- Buy cheese blocks and shred them yourself for better melting
- For freezing, leave out the rice and add freshly cooked rice when warming up
I learned the hard way about watching rice cooking time after my first try ended with mushy rice soup. Now I test it a few minutes early and take it off the heat when it still has just a tiny bit of bite to it.
Pro Kitchen Secrets
- Cook the rice in the empty pot for 1-2 minutes before adding liquid for a nuttier taste
- Throw in a Parmesan rind while it simmers for amazing flavor (just take it out before eating)
- Keep the bubbling gentle so your rice doesn't turn gluey
- If you're planning meals ahead, cook rice separately and mix it in when serving
- Add a tiny splash of good olive oil right before eating for extra richness
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This Stuffed Pepper Soup has become my favorite comfort food for busy nights. It gives you all the satisfaction of old-school stuffed peppers without having to hollow out peppers or wait forever for them to bake. All those familiar flavors come together so much faster, making this perfect when you want something hearty but don't have hours to spend cooking.
Smart Finishing Touches
- Grab some crusty bread for sopping up every last drop
- Cook extra for easy meals throughout your week
- When feeding a group, set out cheese, herbs, and hot sauce for custom toppings
- Try adding 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 in rice last
Frequently Asked Questions
- → Can I add rice I already cooked?
- Of course! Toss in 2¼ cups of cooked rice after simmering and cut the broth down to 4 cups.
- → Can I swap the sausage for something else?
- Definitely! Try turkey or ground beef, and spice it up with extra seasonings.
- → How long can I keep leftovers?
- Store in the fridge for 4-5 days. Add extra broth when reheating since the rice soaks it up.
- → Is it freezer-friendly?
- Freeze it without the rice. Stir in cooked rice when heating it back up for the best results.
- → Can I make a vegetarian version?
- Sure! Use veggie broth and swap the sausage for beans, mushrooms, or tofu.