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All of your favorite ingredients in sausage and rice stuffed peppers in soup form. This easy, one-pot recipe is a breeze to make, hearty, and delicious.
I have to admit, I’m not the biggest NFL football fan (SEC girl for LIFE), but tailgate food…that’s the stuff I do know. There’s nothing better than sitting on your couch on the weekend with a big plate of homemade, comfort food in front of you. This weekend is the Big Game, so I know we’re all trying to find the best recipes for our spread.
I’m a big fan of soups when I have a crowd over. I made some stuffed pepper soup when we hosted a big Halloween party this year, and it was a HIT! So, I thought it would be the perfect main dish to accompany all of those wings, buffalo chicken dip, etc. for your football watching party, or really any party throughout the year.
This soup is SO simple to make – can I get a “heck yes” for one-pot wonder meals? All you have to do is start by browning your sausage, I used Hatfield Sweet Italian AND Hatfield Hot Italian ground sausages. I love the little bit of sweet and the little bit of heat that they bring and the quality of the ingredients mixed with their blend of seasoning. Hatfield’s meats are all ethically raised and they’re simply delicious!
Once you brown the sausage and drain the fat, the veggies get sautéed until soft and you add some rice, seasoning, diced tomatoes and broth.
Everything simmers away until the rice is perfectly cooked and you’re ready to serve!
PrintOne Pot Stuffed Pepper Soup
All of your favorite ingredients in sausage and rice stuffed peppers in soup form. This easy, one-pot recipe is a breeze to make, hearty, and delicious.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American/Italian
Ingredients
- 1 Tbsp. olive oil
- 1 lb. Hatfield Spicy Italian Sausage
- 1 lb. Hatfield Sweet Italian Sausage
- 1 large yellow onion, diced
- 2 green bell peppers, diced
- 4 garlic cloves, minced
- 1 Tbsp. Italian seasoning
- 1 + 1/2 tsp. salt
- 1 tsp. black pepper
- 2/3 cup long grain brown rice
- 1 Tbsp. fresh, chopped parsley
- 1 (28 oz.) can diced tomatoes
- 4 cups low sodium chicken broth
- 1 cup water
Instructions
- Begin by heating the olive oil in a large stockpot over medium heat.
- Tranfer the cooked sausage to a plate lined with a paper towel to drain some of the grease.
- Add the onions and peppers to the pot and cook until soft, about 7 minutes.
- Add the garlic cloves, Italian seasoning, salt, and pepper and cook for 2 minutes, then add the rice, parsley, diced tomatoes, chicken broth, water, and the cooked sausage to the pan.
- Bring the pot to a boil, reduce to a simmer and cover.
- Cook for 30 minutes, or until the rice is fully cooked and serve!
Add the sausage and brown until cooked through, about 7 minutes.
Nutrition
- Serving Size: 1 bowl
- Calories: 404
- Sugar: 6 g
- Sodium: 1386 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 84 mg