Stuffed Pepper Soup
Stuffed Pepper Soup is a easy American recipe that serves 4. 350 calories per serving. Recipe by Spend With Pennies on YouTube.
Prep: 10 min | Cook: 45 min | Total: 1 hr
Cost: $14.50 total, $3.63 per serving
Ingredients
- 1 lb Italian Sausage (remove from casing, crumbled)
- 0.5 lb Ground Beef (80% lean)
- 2 tbsp Olive Oil (extra virgin preferred)
- 1 large Onion (finely diced)
- 2 cloves Garlic (minced)
- 2 Bell Peppers (any colors, diced (red and green recommended))
- 1 can (14.5 oz) Diced Tomatoes (undrained)
- 1 can (28 oz) Crushed Tomatoes (undrained)
- 4 cups Chicken Broth (low-sodium)
- 1 cup White Rice (rinsed)
- 1 tsp Dried Oregano
- 1 tsp Dried Basil
- to taste Salt
- to taste Black Pepper (freshly ground)
- 2 tbsp Fresh Parsley (chopped)
Instructions
Prep Vegetables
Dice the onion, mince the garlic, and cut the bell peppers into bite‑size pieces. Rinse the rice under cold water until the water runs clear.
Time: PT10M
Brown Meat
Heat olive oil in the large pot over medium heat. Add the Italian sausage and ground beef, breaking it up with the wooden spoon. Cook until browned, about 5‑7 minutes. Add the diced onion and minced garlic; sauté until the onion becomes translucent, another 3‑4 minutes.
Time: PT10M
Temperature: Medium heat
Add Remaining Ingredients and Simmer
Stir in the diced bell peppers, canned diced tomatoes, crushed tomatoes, chicken broth, oregano, basil, salt, and pepper. Bring to a gentle boil, then reduce to a simmer. Cover and let cook for 20 minutes, or until the peppers are tender and the flavors have melded.
Time: PT20M
Temperature: Low simmer
Cook the Rice
Stir in the rinsed rice. Continue to simmer, uncovered, for about 15 minutes, or until the rice is cooked through and the soup has thickened slightly.
Time: PT15M
Temperature: Low simmer
Finish and Serve
Remove the pot from heat. Stir in the chopped fresh parsley. Ladle into bowls and enjoy hot.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 22g
- Carbohydrates
- 45g
- Fat
- 12g
- Fiber
- 4g
Dietary info: Gluten-Free, Dairy-Free, High-Protein
Allergens: None
Ingredient Substitutions
- Instead of Italian Sausage: Chicken sausage, Turkey sausage
- Instead of Ground Beef: Ground turkey, Ground pork
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Onion: shallot, leek
- Instead of Garlic: garlic powder (1/2 tsp)
- Instead of Bell Peppers: mini sweet peppers, poblano peppers
- Instead of Diced Tomatoes: fresh diced tomatoes (1.5 cups)
- Instead of Crushed Tomatoes: tomato puree
- Instead of Chicken Broth: vegetable broth, water with bouillon
- Instead of White Rice: brown rice, quinoa, orzo
- Instead of Dried Oregano: Italian seasoning (1 tsp)
- Instead of Dried Basil: fresh basil (1 tbsp)
- Instead of Salt: sea salt
- Instead of Black Pepper: white pepper
- Instead of Fresh Parsley: cilantro, dried parsley (1 tsp)
Equipment Needed
- Large Pot
- Wooden Spoon
- Cutting Board
- Chef's Knife
- Measuring Cups
- Ladle (optional)
Critical Steps — Do Not Skip
- Properly brown the sausage and ground beef to develop flavor.
- Simmer until bell peppers are tender but not mushy.
- Cook the rice until fully tender without over‑cooking the soup.
Chef Tips from the Video
- Use sweet Italian sausage for a richer flavor, or spicy sausage for a kick.
- Deglaze the pot with a splash of red wine after browning the meat for extra depth.
- For a lower‑calorie version, substitute half the sausage with extra lean ground turkey.
Troubleshooting
Rice is mushy or overcooked.
Reduce simmer time after adding rice, or use a slightly smaller amount of liquid. Consider using a firmer grain like brown rice.
Soup is too thin.
Simmer uncovered for an additional 5‑10 minutes to reduce, or add a tablespoon of tomato paste.
Bell peppers remain crunchy.
Cover the pot and increase simmer time by 5‑10 minutes, or cut peppers into smaller pieces.
Storage
Refrigerator: Store in airtight containers for up to 4 days.
Freezer: Freeze in freezer‑safe containers for up to 2 months; thaw before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Chop all vegetables and measure spices the night before; store in sealed containers.
- The soup reheats well; add a little extra broth when reheating to restore desired consistency.
Frequently Asked Questions
What is the cultural significance and history of stuffed pepper soup in American cuisine?
Stuffed pepper soup is an American adaptation of the classic stuffed pepper dish, which has roots in Mediterranean and Central European cooking. The soup version became popular as a convenient, one‑pot comfort food for busy weeknights, preserving the flavors of meat, peppers, and rice in a hearty broth.
What are the traditional regional variations of stuffed pepper soup in the United States?
In the Midwest, the soup often features ground beef and pork with a tomato‑based broth, while Southern versions may add smoked sausage or a touch of hot sauce. Some New England families use barley instead of rice, reflecting local grain preferences.
How is stuffed pepper soup traditionally served in American households?
It is typically served hot in deep bowls, topped with fresh parsley or a drizzle of olive oil. Many families pair it with crusty bread or a simple side salad to round out the meal.
What occasions or celebrations is stuffed pepper soup traditionally associated with in American culture?
Because it is quick and comforting, stuffed pepper soup is a go‑to dish for weeknight dinners, potlucks, and casual gatherings. It’s also popular during colder months as a warming, budget‑friendly meal.
What other American dishes pair well with stuffed pepper soup?
A crisp garden salad, garlic bread, or roasted vegetables complement the soup nicely. For a fuller meal, serve alongside a simple coleslaw or a side of baked beans.
What makes stuffed pepper soup special or unique in American comfort food cuisine?
It captures the beloved flavors of stuffed peppers—meat, peppers, rice, and tomato—in a single pot, reducing prep and cleanup. The soup’s thick, hearty texture makes it feel like a stew while still being quick enough for a weeknight.
How has stuffed pepper soup evolved over time in American cooking?
Originally a stovetop adaptation of the baked stuffed pepper, modern versions incorporate a variety of grains, leaner proteins, and global spices. The rise of one‑pot cooking trends has refined the recipe for speed and simplicity.
What are common misconceptions about stuffed pepper soup?
Many think the soup must be thick like a stew, but it can be adjusted to a lighter broth consistency. Another myth is that it requires expensive ingredients; the dish works well with budget‑friendly sausage and pantry staples.
What are the most common mistakes to avoid when making stuffed pepper soup?
Avoid overcooking the rice, which can turn the soup gummy, and be sure to fully brown the meat to develop flavor. Also, don’t skip the simmering step; peppers need time to become tender.
Why does this stuffed pepper soup recipe use both diced and crushed tomatoes instead of just one type?
Diced tomatoes add texture and bite, while crushed tomatoes create a smooth, rich base. Together they give the soup a balanced body and a pleasant mouthfeel.
What does the YouTube channel Spend With Pennies specialize in?
The YouTube channel Spend With Pennies focuses on budget‑friendly cooking, meal planning, and frugal lifestyle tips, offering easy‑to‑follow recipes that help viewers stretch their dollars without sacrificing flavor.
How does the YouTube channel Spend With Pennies' approach to American comfort food differ from other cooking channels?
Spend With Pennies emphasizes cost‑effective ingredient swaps, minimal equipment, and quick one‑pot meals, whereas many other channels may prioritize gourmet techniques or elaborate presentations. The channel’s style is straightforward, relatable, and centered on saving time and money.
Last updated: August 21, 2026
