Stuffed Pepper Soup
Updated: Feb 16
Sometimes the greatest things are unexpected, 'em I right? Like this Stuffed Pepper Soup!
Thursday evenings are a bit of a rush for me. I have a coaching call from 5-6pm and then immediately following my call, I head out for my women's paddle tennis league. Last week it was your typical January in Connecticut night - COLD! - and I wanted to ensure I had a little something warm to eat before being out in the cold for several hours.
I quickly scanned what we had available in the house and ta-da! this Stuffed Pepper Soup was born. Made with simple ingredients, this recipe is quick, easy and hits the spot!
I hope you love it - and if you try it make sure you come back here and leave a comment and let me know what you think! Enjoy!
Stuffed Pepper Soup (serves 4 - 6)
1/2 lb ground sausage
2 bell peppers, thinly sliced
1 small red onion, thinly sliced
1/2 c. uncooked rice
1 can crushed tomatoes (28 oz.)
2 c. vegetable or chicken broth
2 T. olive oil
1 T. oregano
1 T. basil
salt and pepper to taste
Add sausage to a Dutch oven or large pot over medium heat; brown sausage then remove sausage from pot and set aside.
Once sausage is removed, add olive oil the pot, still over medium heat. Add in onion and bell peppers. Cook down until slightly tender.
Stir in crushed tomatoes, broth, oregano, basil, salt and pepper; bring to a light boil.
Reduce heat and add in rice and sausage.
Cover and let cook for 20 minutes or until rice is cooked.
Serve, top with favorite cheese or enjoy as is!
*For a faster cook time you can: (1) prep sausage and / or rice ahead of time and /or (2) use microwavable rice pre-cooked.