Stuffed Pepper Sausage Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
A cross between a soup and a stew, this combines all the best parts of stuffed peppers without the labor of stuffing them.
  • 1 12-ounce package Jones Dairy Farm All Natural Pork Sausage roll
  • 1 large shallot, chopped
  • 1 Tablespoon extra virgin olive oil
  • 2 red bell peppers, seeded and chopped
  • 1 14.5-ounce can diced tomatoes
  • 1 15-ounce can tomato sauce
  • 2 cups beef broth
  • 2 cups water
  • 1 cup rice
  • 1 Tablespoon basil
  • 2 teaspoons oregano
  • 2 teaspoons thyme
  • 1 teaspoon garlic powder
  • ¾ teaspoon sea salt
  1. In a large cast iron skillet, cook the sausage and shallot in the olive oil until the sausage is browned and the shallots are translucent.
  2. Add the peppers and saute for 2 minutes to soften them slightly.
  3. Transfer to a 3.5-quart pot and add the diced tomatoes (undrained), tomato sauce, broth, water, rice, and seasonings.
  4. Simmer for 35 minutes, or until the peppers are softened and the rice is tender.
  5. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Recipe by Poet in the Pantry at