Stuffed Bell Pepper Soup


  • 1 lb ground beef
  • 1 lb Italian sausage
  • 2 cans diced tomatoes
  • 1 can rotel
  • 1 can crushed tomatoes
  • 1 yellow onion, diced
  • 3 bell peppers, diced
  • 4 cups chicken stock
  • 2 tbsp Worcestershire sauce
  • 1 tbsp ranch seasoning
  • 1 tsp paprika, garlic powder, onion powder, black pepper, salt
  • 1 tbsp Cajun seasoning
  • 1 cup of uncooked rice
  • sour cream, green onion, cheddar cheese for serving

Brown ground meat and Italian sausage on medium heat until fully cooked. Drain and set aside.

Next, wipe out pan and add a little olive oil. Sauté onions and bell peppers over medium heat until softened, then add veggies to cooked meat in a large pot. Add tomato cans, chicken stock, Worcestershire sauce, and seasonings. Mix well and bring to a boil.

Meanwhile, cook the cup of rice separately.

Once the soup comes to a boil, lower heat to medium, cover, and let cook for 45 minutes to 1 hour.

When serving, add a little bit of rice to your bowl (or combine the cooked rice in the pot of soup AFTER it’s finished cooking and off heat), then top with soup, sour cream, green onion, and cheese.

Serve with warm cornbread!