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Sausage Stuffed Pepper Stoup - Poet in the Pantry

Stuffed Pepper Sausage Soup

Carrie @ poet in the pantry
A cross between a soup and a stew, this combines all the best parts of stuffed peppers without the labor of stuffing them.
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Soup
Servings 8


  • 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
  • 3/4 teaspoon sea salt


  • 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.
  • Add the peppers and saute for 2 minutes to soften them slightly.
  • Transfer to a 3.5-quart pot and add the diced tomatoes (undrained), tomato sauce, broth, water, rice, and seasonings.
  • Simmer for 35 minutes, or until the peppers are softened and the rice is tender.
  • Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.