Take a traditional recipe for stuffed bell peppers for a twist with this hearty, Cheesy Stuffed Pepper Soup recipe. This easy weeknight soup recipe is a blend of hot sausage, ground beef and colorful bell peppers. With simple steps and easy to find ingredients, you’ll have a delicious bowl of comforting soup on your dinner table in just about 30 minutes.
Ingredients
The beauty of this recipe lies in its simplicity. Everyday ingredients like ground hot sausage, ground beef, minced garlic and a colorful mix of bell peppers come together easily to create a delicious, and cozy meal.
- Ground Hot Sausage: Substitute with mild sausage, ground turkey or all ground beef.
- Ground Beef: Easily make this delicious, homemade soup with all sausage.
- Green and Orange Pepper: Any color bell pepper will work in this soup recipe.
- Fire-Roasted Tomatoes: Use two cans of regular diced tomatoes if you cannot locate fire roasted tomatoes.
- Chicken Stock: Vegetable stock or beef broth are great alternatives.
- Mozzarella Cheese: Cheddar or Monterey Jack cheese will also work in this comforting soup recipe.
- Rice: Feel free to prepare white or brown rice, or use pre-made, packaged rice for ease.
How to Make Cheesy Stuffed Pepper Soup
Making this Cheesy Stuffed Pepper Soup is a breeze! Follow these easy steps, and you’ll have a flavorful, cozy soup in no time:
- Start by browning the ground hot sausage and ground beef in a large pot over medium heat.
- While the meat is browning, prepare the rice according to package instructions.
- Once the meat is browned, if needed, remove all but a tablespoon of grease from the pot.
- Add minced onion and garlic to the pot. Cook for a few minutes until they become fragrant.
- Stir in the diced bell peppers and season with kosher salt, black pepper, garlic powder, and onion powder. Cook for another few minutes until the peppers are slightly tender.
- Add the canned fire-roasted tomatoes and diced tomatoes to the pot. Season with a touch of salt. Cook for another few minutes.
- Pour in the chicken stock and add the bay leaves. Turn up the heat to almost a boil, then reduce the heat and simmer uncovered for 15-20 minutes.
- Remove the bay leaves from the pot.
- Stir in the cooked rice and let the soup simmer for an additional 5 minutes to allow the flavors to meld.
- Ladle the Stuffed Pepper Soup into bowls.
- Top each serving with a generous amount of shredded mozzarella cheese.
- Place the bowls under the broiler for a few minutes until the cheese is melted and lightly browned.
- Garnish with fresh chopped parsley before serving.
Tips to Making this Homemade Soup
- Feel free to use all sausage or all ground beef.
- For a healthier version of this homemade soup, use ground turkey.
- Adjust salt, pepper, garlic powder and onion powder to suit your taste preferences.
- Use your favorite colorful bell peppers.
- Add other spices and herbs to your liking. Fresh thyme or fresh rosemary would be great additions.
- While mozzarella is classic, feel free to try other cheeses like cheddar or Monterey Jack.
- Allow the soup to simmer uncovered to let the flavors meld together.
- Monitor the liquid levels, add more stock as needed.
- Don’t forget to take out the bay leaves before adding the cooked rice.
- To send this stuffed pepper soup over the top, generously top with shredded mozzarella and place under the broiler to become melty and brown.
- Enjoy the soup hot, right after melting the cheese, for the best taste and texture.
- Serve with crusty bread, a side salad, or over pasta to complement the soup with additional textures and flavors.
How to Serve and Store Stuffed Pepper Soup
Serving Suggestions:
- Pair with crusty bread for a complete meal.
- Serve alongside a fresh side salad.
- Enjoy over cooked pasta or your favorite grains for a heartier option.
- The melted mozzarella topping adds a creamy texture to the soup.
Storage and Reheating:
- Allow the soup to cool completely before storing.
- Transfer leftovers to an airtight container.
- Refrigerate for up to 3-4 days or freeze for longer shelf life.
- When reheating, warm gently on the stove over low to medium heat.
- Alternatively, microwave in short intervals until desired temperature is reached.
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Cheesy Stuffed Pepper Soup
- Total Time: 30 minutes
- Yield: 8 to 10 servings 1x
Description
Take traditional stuffed bell peppers for a twist with this hearty, Cheesy Stuffed Pepper Soup recipe. This soup recipe is a blend of hot sausage, ground beef and colorful bell peppers.
Ingredients
- 1 pound ground hot sausage
- 1/4 pound ground beef
- 4 garlic cloves, minced
- 1/2 white or yellow onion, minced
- 1 green pepper, diced
- 1 orange or yellow pepper, diced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 can fire-roasted tomatoes
- 1 can diced tomatoes
- 3 cups chicken stock, plus
- 2 bay leaves
- 1 cup cooked rice
- 2 tablespoons fresh chopped parsley
- 6 ounces mozzarella cheese, shredded
Instructions
- Start by browning the ground hot sausage and ground beef in a large pot over medium heat.
- While the meat is browning, prepare the rice.
- Once the meat is browned, if needed, remove all but a tablespoon of grease from the pot.
- Add minced onion and garlic to the pot. Cook for a few minutes to soften.
- Stir in the diced bell peppers and season with kosher salt, black pepper, garlic powder, and onion powder. Cook for another few minutes until the peppers are slightly tender.
- Add the canned fire-roasted tomatoes and diced tomatoes to the pot. Season with a touch of salt. Cook for another few minutes.
- Pour in the chicken stock and add the bay leaves. Turn up the heat to almost a boil, then reduce the heat and simmer uncovered for 15-20 minutes.
- Remove the bay leaves from the pot.
- Stir in the cooked rice and let the soup simmer for an additional 5 minutes to allow the flavors to meld.
- Add more chicken stock, if needed.
- Ladle the Stuffed Pepper Soup into bowls.
- Top each serving with a generous amount of shredded mozzarella cheese.
- Place the bowls under the broiler for a few minutes until the cheese is melted and lightly browned.
- Garnish with fresh chopped parsley before serving.
Notes
- Feel free to use all sausage or all ground beef.
- For a healthier version of this homemade soup, use ground turkey.
- Adjust salt, pepper, garlic powder and onion powder to suit your taste preferences.
- Use your favorite colorful bell peppers.
- Add other spices and herbs to your liking. Fresh thyme or fresh rosemary would be great additions.
- While mozzarella is classic, feel free to try other cheeses like cheddar or Monterey Jack.
- Allow the soup to simmer uncovered to let the flavors meld together.
- Monitor the liquid levels, add more stock as needed.
- Don’t forget to take out the bay leaves before adding the cooked rice.
- To send this stuffed pepper soup over the top, generously top with shredded mozzarella and place under the broiler to become melty and brown.
- Enjoy the soup hot, right after melting the cheese, for the best taste and texture.
- Serve with crusty bread, a side salad, or over pasta to complement the soup with additional textures and flavors.
- Prep Time: 5 minutes
- Cook Time: 25
- Category: Soup, Dinner
- Method: Easy
- Cuisine: American
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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2 Comments
[…] There is no doubt that I have a love for peppers. Kind of funny how our tastes change as we mature. I would not be caught eating a pepper when I was a child. If you love peppers, as much as I do, you will enjoy my recipes for Stuffed Bell Peppers, Sausage and Peppers, and Stuffed Pepper Soup! […]
[…] you love this soup, give my Stuffed Pepper Soup a […]