Stuffed Pepper Soup
Servings: 8 servings
Calories: 296cal
Stuffed Pepper Soup is a hearty, healthy dinner made with Italian sausage (adds so much flavor!), veggies, and brown rice in a rich tomato broth. Ready in about 40 minutes and uses one pot!
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Ingredients
- ¾ lb Italian sausage casings removed, spicy or mild
- 1 medium onion finely diced
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 1 tablespoon minced garlic
- 1½ teaspoon salt
- 1 teaspoon dried oregano
- ¼ teaspoon paprika *optional - for extra kick
- ¼ teaspoon black pepper
- 4 cups low sodium chicken broth
- 798 ml canned diced tomatoes, no salt added (28oz)
- 1½ cups tomato sauce
- 1 cup dry long grain brown rice (rinsed well)
- shredded mozzarella cheese for serving
Instructions
- In a large (around 5 quarts) dutch oven or soup pot, brown Italian sausage over medium-high heat, stirring often to crumble, about 3-4 minutes.
- Add onion and peppers, and cook over medium-high heat until softened, about 4-5 minutes.
- Stir in garlic, salt, oregano, paprika (if using) and pepper and cook 1 minute.
- Add broth, tomatoes, tomato sauce and rice and stir to combine. Bring to a simmer over medium-high heat, then reduce to medium-low, cover, and simmer for 30 minutes, until rice is cooked through, stirring occasionally.
- Serve with mozzarella and fresh parsley as desired.
Video
Notes
*One serving is roughly 1 1/3 cup
Slow cooker option:
Brown the Italian sausage first, then add it to the slow cooker with the onion, peppers, garlic, seasonings, broth, tomatoes, tomato sauce, and rice.
Cook on low for about 5 to 6 hours, until the rice and peppers are tender. Top with mozzarella and parsley just before serving.
Nutrition
Serving: 316grams | Calories: 296cal | Carbohydrates: 30g | Protein: 12g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 32mg | Sodium: 1148mg | Potassium: 678mg | Fiber: 3g | Sugar: 6g | Vitamin A: 874IU | Vitamin C: 46mg | Calcium: 69mg | Iron: 3mg