close up of pepper soup in cup

Stuffed Pepper Soup

Stuffed Pepper Soup is a healthy and hearty dish that is a great way to use fall veggies. It's the perfect comfort dish to enjoy at the end of a long day.
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Servings 6 servings
Author Hostess At Heart


  • 1 cup long grain brown rice cooked according to package directions
  • 1 lb spicy pork sausage

  • 1 lb ground sirloin
  • 2 tbsp olive oil

  • 2 green peppers diced (3 cups)
  • 1 large yellow onion diced (3 cups)

  • 4 cloves of garlic minced

  • 16 oz cans tomato sauce

  • 14.5 oz petite diced tomatoes
  • 14.5 oz diced fire roasted tomatoes
  • 32 oz fat free beef broth

  • 1 tsp dried basil
  • 1/2 tsp dried oregano


  • In a large pot heat 1 tablespoon olive oil. Once hot, add beef and sausage. Cook until browned. Remove to a paper towel-lined plate.
  • Add remaining tablespoon olive oil and add onions and green pepper. Cook for 5 minutes. Add garlic, basil, and oregano. Cook for 30 seconds. Pour in diced tomatoes, tomato sauce, beef broth, and browned meat. Bring to a light boil. Reduce heat and allow to simmer at least 30 minutes.
  • If you plan on having leftovers, don't add the rice to the pot of soup. Just add it to each individual bowl.
  • Refrigerate or freeze leftovers in an airtight covered container.


Recipe Source: Inspired by this recipe on Allrecipes.


Serving: 6g | Calories: 604kcal | Carbohydrates: 36g | Protein: 30g | Fat: 37g | Saturated Fat: 12g | Cholesterol: 106mg | Sodium: 731mg | Potassium: 784mg | Fiber: 4g | Sugar: 7g | Vitamin A: 625IU | Vitamin C: 42mg | Calcium: 83mg | Iron: 4mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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