Overhead shot of a bowl of Stuffed Pepper Soup.

Spicy Stuffed Pepper Soup

Meet your new favorite soup! This Spicy Stuffed Pepper Soup combines great texture and flavor for a well-rounded and nutritious meal.

This recipe stars U.S.-grown white long grain rice and comes to us from of friend Andy of @beautifuleatsandthings in partnership with USA Rice.

  • Servings
    6
  • Serving Size
    1 bowl
  • Prep Time
    10 min
  • Cook Time
    30 min
  • Total Time
    40 min

Ingredients

  • 2½ cups cooked white long grain rice
  • 2 lbs ground Italian sausage
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 2 red bell peppers, sliced
  • 1 yellow bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 (28oz) can crushed tomatoes
  • 1 cup diced tomatoes
  • 3 cups beef broth
  • ½ teaspoon smoked paprika
  • ½ teaspoon cayenne pepper 
  • ½ teaspoon fennel seed
  • 1 teaspoon Italian spice seasoning
  • salt/pepper to taste

Directions

  • In a large pot on medium-high heat, add the oil, ground Italian sausage, garlic, and onions. Cook until the meat is just browned.
  • Next, add in the bell peppers, crushed and diced tomatoes, beef broth, and seasonings.  
  • Cover and cook for about 15 minutes or until the peppers are soft.
  • Add in the cooked rice and season with salt/pepper to taste. Continue to cook for a couple more minutes. If you prefer a thinner soup, can add more beef broth. The cooked rice tends to absorb a good amount of the broth.
  • Serve warm, and top with parmesan cheese if desired. Enjoy!