There’s something so comforting about a big bowl of hearty soup filled with tender peppers, savory sausage, and rich tomato broth.

This stuffed pepper soup has all the classic flavors of stuffed peppers, but in a cozy, spoonable version that’s perfect for busy weeknights.

Why You’ll Love This Recipe

It’s quicker and easier than traditional stuffed peppers, with the same bold flavors.

The Italian sausage adds depth, while the bell peppers bring sweetness and freshness.

You can serve the rice on the side or stir it in, making it customizable for everyone.

It freezes well, making it a great meal-prep option.

What You’ll Need (Ingredient Highlights)

Ground Italian sausage is the flavor base, with options for mild or spicy.

Red and green bell peppers give that stuffed pepper authenticity.

Fire-roasted tomatoes bring a smoky depth compared to regular canned tomatoes.

Marinara sauce enriches the broth, adding a layer of sweetness.

Rice makes the soup hearty and filling, just like the classic dish.

Pro Tips Before You Start

Brown the sausage well—don’t rush this step, as it builds maximum flavor.

Use fire-roasted tomatoes if possible for a richer taste.

Keep the rice separate until serving if you want to avoid it soaking up too much liquid.

Finish with fresh parsley and Parmesan for a restaurant-quality touch.

How to Make Stuffed Pepper Soup

Step 1 – Brown the sausage

Heat olive oil in a pot, add sausage, season, and brown deeply. T

ransfer to a plate, leaving drippings in the pot.

Step 2 – Cook the vegetables

Add onions and peppers, cooking until softened.

Stir in garlic, thyme, oregano, and Italian seasoning.

Step 3 – Build the broth

Stir in diced tomatoes, marinara sauce, beef broth, Worcestershire, and bouillon.

Return sausage to the pot.

Step 4 – Simmer

Cover and simmer 20–25 minutes, stirring occasionally, to meld flavors.

Step 5 – Add rice & serve

Cook rice separately and either stir into the soup or serve on the side.

Garnish with parsley and cheese.

What to Serve Them With

Pair with crusty bread or garlic toast to soak up the broth.

Serve with a crisp side salad for a lighter balance.

Add a glass of red wine for a cozy dinner.

Variations / Substitutions

Swap sausage for ground beef, turkey, or chicken.

Use quinoa or cauliflower rice instead of white rice for a lighter twist.

Add spinach or kale during the last few minutes of simmering for extra greens.

Storage & Leftovers

Store cooled soup in an airtight container in the fridge for up to 4 days.

Freeze without the rice for up to 3 months; thaw and reheat before serving.

Reheat gently on the stovetop, adding a splash of broth if needed.

FAQs

Can I make this soup in a slow cooker?
Yes, brown the sausage first, then add everything to the slow cooker and cook on low for 6–7 hours or high for 3–4 hours.

Can I use brown rice instead of white rice?
Yes, but cook it separately as it takes longer to cook.

How do I make it spicier?
Use hot Italian sausage and increase the red pepper flakes or cayenne.

Can I use fresh tomatoes instead of canned?
Yes, about 4–5 chopped tomatoes will work, but canned fire-roasted adds more flavor.

Will the rice get mushy if added to the soup?
Yes, over time it will absorb the broth, so it’s best to add rice right before serving.

Can I make this dairy-free?
Absolutely, just skip the cheese garnish or use a dairy-free option.

Final Thoughts

This stuffed pepper soup is the ultimate comfort food—hearty, flavorful, and easy to make in one pot.

It’s perfect for cold nights, meal prep, or when you want that stuffed pepper flavor without all the work.