Looking for an easy, filling weeknight meal? Make this stuffed pepper soup, a one-pot recipe that's ready in under 40 minutes. Every spoonful is essentially a deconstructed stuffed pepper, thanks to the tasty combo of bell peppers, Italian sausage and crushed tomatoes. One batch yields at least 8 servings (depending on the serving size), so feel free to cut the recipe in half if you're only cooking for a few people.
Things You'll Need
1 pound ground beef, chicken or turkey
1 pound Italian sausage, casings removed
1 small white onion, diced
2 bell peppers, deseeded and diced (any color)
1 teaspoon jarred minced garlic (or 3 fresh cloves, minced)
28 ounces diced tomatoes, undrained
28 ounces crushed tomatoes (or tomato sauce)
4 to 6 cups low-sodium beef broth
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 cups cooked brown rice
3 tablespoons fresh parsley
For a chunky, thick soup, use 4 cups of broth. For a thinner soup, use 5 or 6 cups, or half the listed amount of crushed tomatoes. You can also use a combination of broth and water.
If you're using extra-lean ground beef, chicken or turkey, add 1 or 2 tablespoons of oil to a large pot. Warm over medium heat. Add the ground meat and sausage until brown, breaking it apart with a spatula.
Add the diced onion, bell pepper, Italian seasoning, salt and black pepper. Cook for 5 to 7 minutes, mixing frequently to evenly cook the vegetables. Add the garlic and cook for 30 seconds.
Add the diced and crushed tomatoes, along with the broth (and water, if using). Mix well, bring to a boil then reduce the heat. Simmer for 25 to 30 minutes, or until the bell peppers are tender.
If you want to use 6 cups of liquid but your pot isn't big enough, add the first 4 cups and simmer the soup. After it's slightly reduced and thick, you can add the remaining 2 cups of liquid.
Add the cooked rice and mix well. Simmer for 5 minutes.
Spoon into bowls, top with fresh parsley and serve with toasted bread.