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Recipe of the Week: Stuffed Pepper Soup

Our recipe of the week comes from HR Assistant, Jenny Komsin. Jenny has this to say, “It’s a hearty, delicious, comforting soup. Takes a lot of prep but easy to cook. I can eat it everyday if I really wanted to but too much of anything is not good for you 😊.”

  • 1 ½ pounds ground beef
  • ½ pound ground sausage
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 6 cups low sodium beef broth
  • 1 can 16 ounces crushed tomatoes
  • 1 can 28 ounces diced tomatoes, undrained
  • 2 green bell peppers
  • 1 red bell pepper
  • 1 teaspoon pepper
  • 1 tablespoon Worcestershire sauce
  • 2 cups cooked long grain white or brown rice
  • 2 tablespoons fresh parsley chopped



  1. Start by cooking the beef, sausage, onion, and garlic together in a large pot. Continue the process until no pink meat is visible. Remove any excess fat by draining it.
  2. Following that, introduce the rest of the ingredients, excluding the rice, into the pot. Allow the mixture to simmer uncovered for approximately 25-30 minutes, or until the peppers become tender.
  3. Lastly, add in the rice and parsley to the pot. Allow the entire mixture to simmer for an additional 5 minutes, or until everything is heated thoroughly.

Adapted from:

FastTrack Culinary Training

Our FastTrack course for individuals new to culinary arts, prepares entry level workers for dynamic commercial kitchens in just 20 hours. The course can be taken online and also supported with in-person instruction from our professional chefs at our training facilities.

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