One of my favorite recipes my husband introduced me to is Stuffed Bell Pepper Soup. When making it for the first time he told me that he and his roommates in college would make a large batch of this soup and eat is as leftovers all week for lunch and dinner. I was a bit skeptical at first, you see, my husband also adores Dinty Moore, but was extremely surprised at how delicious Stuffed Bell Pepper Soup actually is!
Stuffed Bell Pepper Soup is a great dish to experiment with different flavors and ingredients. For example, sometimes we use ground beef instead of ground pork sausage. In the summer, you can add corn or other fresh vegetables!
While we like to change it up every now and then, here’s our favorite recipe lately!
- 2 cups of chopped bell peppers
- ½ cup of chopped celery
- ½ cup of diced onions
- 1 can diced tomatoes (optional)
- 1 clove garlic minced
- 2 tablespoons olive oil
- 1 small can tomato paste
- 4 cups chicken stock
- 1 tablespoon oregano
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 bay leaf
- Salt + pepper to taste
- 1 lb. ground pork sausage
- 2 cups cooked rice
- In a large pot, heat the olive oil on medium to low heat and sauté the bell peppers, celery, onions and garlic. Stir with a wooden spoon frequently and be careful not to overcook the garlic and onion.
- In a separate pan, cook the ground pork sausage. Drain the fat and set aside.
- Add the tomato paste and cooked sausage to the large pot and mix well.
- Add the can of diced tomatoes (if desired). Tomatoes contain a lot of water, so you may need to cook the soup longer to reduce the soup down.
- Add the chicken stock to the large pot. Stir frequently with the wooden spoon. Bring to a simmer.
- Add the oregano, chili powder, paprika, cumin and whole bay leaf. Season with salt and pepper to taste.
- Cover and let the soup simmer for 2 ½ hours to thicken. Stir occasionally.
- When ready to serve, add the cooked rice to your individual soup bowl. Pour soup over the rice and enjoy!
If you prefer, you can premix in the cooked rice right into the pot of soup just before serving.
If you need to leave the home, you can also prepare this soup in a crockpot. Just cook on high for 2 to 4 hours.
This dish is perfect for game night and football parties! Do you have any favorite recipes that you don’t mind eating all week? Please share in the comments!