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Transform classic Italian stuffed peppers into a comforting one-pot soup that delivers all the flavors without the fuss. This hearty combination of Italian sausage, sweet bell peppers, and rice in a zesty tomato broth creates a satisfying meal that's ready in under 30 minutes. After perfecting this recipe through countless variations, it's become our favorite way to enjoy stuffed pepper flavors in cozy soup form.
Last weekend, I served this to guests who couldn't believe how much it tasted like traditional stuffed peppers. Sometimes the best recipes come from reimagining classics in new ways.
Essential Ingredients
- Italian Sausage: Provides pre-seasoned flavor base
- Bell Peppers: One red for sweetness, one green for earthiness
- Long Grain Rice: Cooks directly in broth
- Fire-Roasted Tomatoes: Adds subtle smokiness
- Fresh Herbs: Basil and parsley brighten flavors
- Quality Parmesan: Creates rich finish
Detailed Cooking Instructions
- Initial Browning:
- Start by browning Italian sausage with onions until mostly cooked. Add bell peppers and garlic, cooking until meat is done and vegetables are tender. This creates your flavor foundation.
- Broth Building:
- Add crushed tomatoes, fire-roasted tomatoes, and beef broth along with seasonings. The combination creates a rich, zesty base that mimics traditional stuffed pepper flavors.
- Rice Integration:
- Add uncooked rice directly to the simmering broth. It will cook perfectly in about 12 minutes while absorbing all the delicious flavors. Watch carefully to avoid overcooking.
- Cheese Finishing:
- Stir in Parmesan to enrich the broth, then top individual servings with melty mozzarella. The cheese adds creamy comfort to every spoonful.
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This recipe evolved from wanting to enjoy stuffed peppers without the time-consuming stuffing and baking. Sometimes the best recipes come from simplifying traditional favorites.
Make-Ahead Strategy
While this soup comes together quickly, you can prep ahead by chopping vegetables, measuring spices, and shredding cheese. Store prepped ingredients separately in the refrigerator for up to two days. The actual soup is best made just before serving to prevent the rice from becoming too soft.
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Storage Tips
Keep leftovers in an airtight container for 4-5 days. The rice will continue absorbing broth, so be prepared to add more when reheating. For meal prep, consider cooking rice separately and adding it to individual portions to maintain perfect texture.
Customization Options
Make this recipe your own by:
- Using ground beef or turkey instead of sausage
- Adding extra vegetables like mushrooms or spinach
- Swapping in brown rice (with adjusted cooking time)
- Trying different cheese combinations
- Making it vegetarian with plant-based proteins
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Final Thoughts
This Stuffed Pepper Soup represents the perfect marriage of comfort and convenience. Each spoonful delivers the satisfaction of traditional stuffed peppers in an easier, more approachable form. Whether you're looking for a quick weeknight dinner or a cozy meal to feed a crowd, this recipe proves that reimagined classics can be even better than the original.
Frequently Asked Questions
- → Can I use pre-cooked rice?
- Yes, reduce broth to 4 cups and add 2¼ cups cooked rice after simmering.
- → How can I make this with ground beef?
- Substitute beef for sausage and add ½ teaspoon fennel and additional seasonings to taste.
- → Can I make this vegetarian?
- Use vegetable broth and replace sausage with tofu, mushrooms, or plant-based ground meat.
- → How long does it keep?
- Refrigerate for 4-5 days. The rice will absorb liquid, so add more broth when reheating.
- → Can I freeze this soup?
- Best frozen without rice (rice becomes mushy). Add fresh cooked rice when reheating.