This recipe for stuffed pepper soup has been a weeknight lifesaver in my kitchen for years. I first stumbled on the idea during a rainy autumn when I wanted the comfort of stuffed peppers without the fuss of stuffing and baking individual peppers. The result is a bright, savory broth studded with sweet diced bell peppers, caramelized onion, and crumbled sausage, finished with tender white rice. It tastes like the classic stuffed pepper filling, only easier to make and perfect for serving a crowd or sending leftovers for lunches.

What makes this version special is the balance between sweet and spicy, and the way the rice absorbs those roasted tomato and beef broth flavors. I often reach for a spicy pork sausage when I want warmth and depth, but will swap to a mild sausage when serving kids. The textures are comforting: soft rice, slightly firm diced peppers, and crumbly, flavorful meat throughout. Every spoonful brings back a memory of bringing bowls to the table on a chilly night, hearing my family say they’re full but wanting a little more anyway.

Ingredients

• Extra virgin olive oil: Use 2 tablespoons divided. I prefer a robust California extra virgin olive oil for flavor. One tablespoon browns the meat without smoking, the second sautés the vegetables for a silky base.
• Sausage (1 pound): Choose pork or turkey links removed from casings and crumbled. A spicy Italian pork sausage adds warmth, whereas a mild sweet Italian keeps it gentle for children. Look for a brand labeled gluten-free if needed.
• Bell peppers (2): Any color works; a mix of red and yellow yields more sweetness. Dice into roughly 1/2-inch pieces so they hold a little texture after simmering.
• Onion (1): Yellow or white onion diced. The onion sweats and adds natural sweetness to balance tomatoes and sausage.
• Garlic (4 cloves): Minced fresh garlic gives the best aroma; substitute 1 teaspoon garlic powder only if necessary.
• Beef broth (14.5 oz can): Use a good-quality canned or boxed beef broth for depth. Low-sodium lets you control seasoning; adjust salt later.
• Diced fire-roasted tomatoes (14.5 oz can): These bring a subtle smoky note that mimics roasted peppers in classic stuffed peppers.
• Crushed tomatoes (1 cup): Use canned crushed tomatoes for body and to thicken the broth slightly.
• Italian seasoning (1/2 teaspoon): A blend of dried basil, oregano, and thyme to round out the tomato flavors.
• Salt and pepper: Season to taste after simmering; adjust with small pinches so you don’t over-salt.
• White rice (1 cup cooked): Use about 1 cup cooked long-grain white rice stirred in at the end. Leftover rice works great and prevents overcooking during the simmer.
• Garnish options: Chopped fresh parsley and shredded cheese, such as sharp cheddar or Monterey Jack, optional but recommended for finishing.

Instructions

Brown the sausage: Heat 1 tablespoon of extra virgin olive oil in a large pot or cast iron Dutch oven over medium heat. Crumble in 1 pound of sausage and cook until browned and opaque, about 6 to 8 minutes, stirring occasionally to break up larger pieces. Drain excess fat if needed and transfer browned sausage to a plate while you cook the vegetables. Sauté vegetables: Add the remaining 1 tablespoon of oil to the same pot, scraping up browned bits from the bottom with a wooden spoon. Add the diced onion and diced bell peppers and sauté over medium heat for 2 to 3 minutes until the onion starts to turn translucent and the peppers soften slightly. Add 4 cloves of minced garlic and sauté for another 30 to 60 seconds until fragrant but not browned. Add liquids and simmer: Pour in one 14.5 ounce can of beef broth, one 14.5 ounce can of diced fire-roasted tomatoes, and 1 cup crushed tomatoes. Stir in 1/2 teaspoon Italian seasoning and return the browned sausage to the pot. Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally to meld flavors and reduce slightly. Finish with rice and seasoning: After simmering, stir in 1 cup cooked white rice. Taste and season with salt and pepper as needed. If the soup seems too thin, simmer 5 to 10 minutes longer to concentrate flavors. If too thick, add a splash of broth or water to reach your desired consistency. Serve and garnish: Ladle soup into bowls and garnish with chopped fresh parsley and an optional sprinkle of shredded cheese. Serve immediately with crusty bread or a simple salad for a full meal.

Storage Tips

Cool the soup to room temperature for no more than two hours, then transfer to airtight containers and refrigerate for up to four days. For freezing, use freezer-safe containers or heavy-duty freezer bags; leave a little headspace for expansion. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over low heat, stirring to redistribute the rice and meat. If the rice has absorbed too much liquid, add 1/4 to 1/2 cup hot broth or water while reheating to regain a silky consistency. Avoid microwaving on high for long stretches, which can dry out the meat and make the rice gummy.

Ingredient Substitutions

If you need to make substitutions, swap the sausage for ground beef, ground turkey, or a plant-based crumble for a vegetarian option, remembering the flavor profile will shift. Replace beef broth with vegetable or chicken broth if desired; a rich beef broth gives more depth but vegetable broth keeps it lighter. Try brown rice or wild rice for a nuttier texture; increase simmer time or pre-cook those grains because they need more time to become tender. For a lower-sodium version, choose low-sodium broth and no-salt-added tomatoes and adjust salt at the end.

Serving Suggestions

Serve bowls of this soup with crusty Italian bread, cornbread, or a green salad dressed with lemon vinaigrette. Top each bowl with shredded cheese, a spoonful of sour cream, or chopped fresh parsley and a squeeze of lemon to brighten the flavors. For a heartier dinner, spoon the soup over mashed potatoes or pair with roasted vegetables for a balanced plate. Leftover soup works beautifully as filling for stuffed baked potatoes the next day.

Cultural Background

This recipe distills the essence of classic stuffed peppers, a dish with roots across Southern and Eastern Europe, into a comforting soup. Traditional stuffed peppers are filled with a combination of meat, rice, and tomatoes then baked. Transforming that filling into a soup is a popular home-cooking adaptation because it keeps the familiar flavors while saving time and increasing yield. Variations across regions use different meats, spices, and rice types, and this version leans American with Italian seasoning and canned fire-roasted tomatoes.

Seasonal Adaptations

In summer, use a mix of fresh roasted peppers and vine-ripened tomatoes for a brighter, fresher flavor. In winter, choose roasted red peppers from a jar and keep canned tomatoes for convenience. For holiday variations, add a splash of red wine to the simmer for an extra layer of richness or fold in seasonal greens like chopped kale toward the end of cooking for color and nutrition.

Meal Prep Tips

To prep ahead, cook and cool the sausage and vegetables separately, then store components in separate containers for up to three days. Reheat together with the tomatoes and broth and finish by stirring in pre-cooked rice right before serving. This keeps textures at their best and makes assembly on a busy night fast. Portion into individual microwave-safe containers for grab-and-go lunches that reheat in 2 to 3 minutes.

There’s something so satisfying about turning a classic into a one-pot meal. This stuffed pepper soup brings comfort, convenience, and crowd-pleasing flavor to the table. I encourage you to make it your own by adjusting spice and add-ins, and then serve it to friends and family who’ll be asking for the recipe.