Stuffed Pepper Soup Recipe

Discover Stuffed Pepper Soup Recipe. Review the available recipe details and open the credited original source for the complete preparation method.

• 2 tablespoons olive oil (divided) ↔ Replace
• 1 pound ground Italian sausage (use mild or hot if preferred) ↔ Replace
• 1 small yellow onion (diced (1 cup)) ↔ Replace
• 1 red bell pepper (diced) ↔ Replace
• 1 green bell pepper (diced) ↔ Replace
• 1 tablespoon minced garlic ↔ Replace
• 1/4 teaspoon dried thyme ↔ Replace
• 1/2 teaspoon dried oregano ↔ Replace
• 1 teaspoon Italian seasoning ↔ Replace
• Salt and pepper ↔ Replace
• 2 (14.5-ounce) cans diced tomatoes (I like fire-roasted) ↔ Replace
• 2 cups Rao's marinara sauce (or 1 (15-ounce) can tomato sauce, see note 1) ↔ Replace
• 2 cups beef broth ↔ Replace
• 1 large beef bouillon cube (see note 2) ↔ Replace
• 1 tablespoon Worcestershire sauce ↔ Replace
• 1 cup Cooked rice (see note 3) ↔ Replace
• Fresh parsley (optional) ↔ Replace
• Parmesan cheese (or sharp Cheddar or mozzarella, optional, for serving) ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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