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
Scale
- 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