Stuffed Pepper Soup Recipe

Name: Stuffed Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb Italian sausage, casting removed; 1 medium onion, chopped; 3 large bell peppers, chopped; 1 pablano pepper, chopped; 3 garlic cloves, chopped; 2 can fire roasted tomatoes; 3 can tomato sauce; 3 1/2 cup chicken broth; 3 cup brown rice; 3 tsp worcestershire sauce

Servings: persons

1 lb Italian sausage, casting removed
1 medium onion, chopped
3 large bell peppers, chopped
1 pablano pepper, chopped
3 garlic cloves, chopped
2 can fire roasted tomatoes
3 can tomato sauce
3 1/2 cup chicken broth
3 cup brown rice
3 tsp worcestershire sauce

1
In large dutch oven brown sausage on high heat.
2
Drain fat, then add onions, garlic, and peppers.
3
Reduce heat to medium-low and cook for 5 minutes.
4
Add tomatoes, sauce, worcestershire, 2 cups of the chicken broth, and season with salt and pepper.
5
Cover and simmer on low heat for 30 minutes.
6
In separate pot cook rice with remaining chicken stock according to directions.
7
Add rice to soup and serve.

1090

kcal

Calories

Fat

163

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb Italian sausage, casting removed, 1 medium onion, chopped, 3 large bell peppers, chopped, 1 pablano pepper, chopped, and more.

Yes, Stuffed Pepper Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Pepper Soup

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