The Broken Scale · Good food. Plenty of personality.
Beef and Sausage Stuffed Pepper Soup
The flavors of stuffed peppers come together in a spoonable bowl of beef, Italian sausage, rice and sweet bell peppers. Tomatoes and broth keep it light enough for a generous serving.
- Prep
- 15 minutes
- Cook
- 35 minutes
- Total
- 50 minutes
- Serves
- 6 servings
Soften the peppers first
Cook the onion and peppers with the meat, then let them simmer in the broth until tender. Add the garlic briefly before the liquid so it stays fragrant.
Instant rice is the finishing step
This version uses a five-minute instant white rice. Add it after the vegetables are ready, cover and follow the package directions. Regular raw rice needs a different approach.
Make ahead with the rice separate
Save the meat-and-pepper base without rice if planning leftovers. Add rice as needed when serving so the soup keeps its broth.
Explore more soups or browse the recipe collection.
The full recipe
Beef and Sausage Stuffed Pepper Soup
Beef, Italian sausage and bell peppers simmer in a tomato broth, finished with quick-cooking white rice.
Ingredients
- ½ lb Italian pork sausage raw bulk sausage, or casings removed
- ½ lb Ground beef (lean)
1 sm Yellow Onion finely chopped- 1 green bell pepper finely chopped
- 1 red bell pepper finely chopped
- 3 cloves Garlic minced
- 4 cups Beef broth low sodium
- 2 cups Chicken broth or vegetable broth low sodium
- 1 14.5 oz can salsa-style diced tomatoes with juices; plain diced tomatoes may be substituted
- ¾ cup instant white rice dry, uncooked; a 5-minute product, not regular long-grain rice
- Kosher salt and fresh ground black pepper to taste
Instructions
- Heat a large soup pot or Dutch oven over medium heat. Add the pork sausage and ground beef and break into small pieces. Cook for about 4 minutes, then add the onion and both bell peppers. Continue cooking for 7–10 minutes, stirring, until the vegetables begin to soften and the meat reaches 160°F (71°C), checked with a thermometer. Spoon off excess fat if needed.
- Reduce the heat slightly, stir in the garlic and cook for 30 seconds. Add both broths and the canned tomatoes with their juices, scraping up browned bits. Bring to a simmer and cook for 15 minutes, until the peppers are tender.
- Bring the soup back to a gentle boil. Stir in the dry instant white rice, cover and remove from the heat. Let stand for the rice package time, commonly 5 minutes, until the grains are tender. If using a product with different instructions, follow its directions; regular uncooked rice is not a direct substitute.
- Stir gently, taste and season with salt and black pepper. Serve promptly. Add a little broth if the soup becomes too thick as it stands.
Notes
Choose instant white rice that cooks in about 5 minutes. Regular raw white or brown rice needs a different cooking time and liquid allowance; cook it separately and add cooked rice to the bowls if using that type.
For make-ahead soup, prepare the meat-and-pepper base and add rice when serving. Rice continues absorbing broth during storage. Refrigerate in shallow containers within 2 hours and use within 3 days; reheat to 165°F (74°C). Yield is approximately 6 servings.
