Coconut Curry Dumpling Soup

This hearty Stuffed Pepper Soup delivers all the comforting flavors of Italian stuffed peppers in a convenient one-pot meal ready in under 30 minutes! It's an explosion of flavor featuring juicy Italian sausage, sweet and earthy bell peppers, and tender rice in a zesty tomato broth enhanced with Italian herbs and melty mozzarella cheese.

Last winter, I made this for a neighborhood potluck and came home with an empty pot and multiple recipe requests. The combination of Italian sausage and bell peppers in a rich tomato broth had everyone asking for seconds!

Essential Ingredients and Selection Tips

• Italian Sausage - Provides flavor and seasoning; hot variety adds depth without excessive heat
• Bell Peppers - Use both red (for sweetness) and green (for earthy notes)
• Long Grain White Rice - Cooks directly in the broth for convenience and flavor absorption
• Crushed Tomatoes - Creates the rich, thick base; San Marzano offers best flavor
• Fire-Roasted Diced Tomatoes - Adds smoky complexity and texture
• Fresh Herbs - Basil and parsley brighten the soup; dried can substitute in a pinch
• Parmesan and Mozzarella - Add creamy richness and that irresistible cheese pull

The magic happens when the rice cooks directly in the tomato broth, absorbing all those wonderful flavors while releasing starches that create a perfectly textured soup.

Detailed Cooking Instructions

Step 1: Brown the Meat and Aromatics

In a large Dutch oven, brown Italian sausage with diced onions until nearly cooked through. Add bell peppers, garlic, and red pepper flakes, continuing to cook until meat is done and vegetables begin to soften. Drain excess grease if needed.

Step 2: Add Remaining Ingredients

Stir in crushed tomatoes, fire-roasted diced tomatoes, uncooked rice, beef broth, and all herbs and seasonings. This one-step addition makes the recipe incredibly simple while building layers of flavor.

Step 3: Simmer Until Rice Is Tender

Bring soup to a boil, then reduce heat, cover, and simmer for 8-12 minutes or until rice is al dente. Timing starts once the soup begins boiling. The rice will continue cooking slightly after heat is removed.

Step 4: Finish with Cheese

Stir in freshly grated Parmesan directly into the pot. For the mozzarella, add to individual serving bowls rather than the pot so it creates those beautiful cheese pulls with each spoonful.

Step 5: Adjust Consistency

If you prefer a thinner soup, add additional beef broth until you reach your desired consistency. The soup thickens naturally as the rice cooks and absorbs liquid.

Step 6: Serve Immediately

Ladle into bowls while hot, top with fresh mozzarella, and allow it to melt slightly before serving. Garnish with additional fresh herbs if desired.

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Nutritional Powerhouse

This soup delivers exceptional nutritional value beyond its incredible taste. Bell peppers provide vitamins A and C, while tomatoes offer lycopene, a powerful antioxidant. The protein-rich sausage and fiber-filled rice create a balanced meal that supports sustained energy. At roughly 400 calories per serving with 25g protein, it satisfies hunger without excessive calories.

Budget-Friendly Meal Solution

In today's economy, this soup stretches grocery dollars impressively. One pot serves 6-8 people for under $15 total. The recipe utilizes affordable ingredients and transforms them into restaurant-quality flavor. Buying bell peppers in season or substituting frozen peppers further reduces cost without sacrificing taste. Leftovers reheat beautifully, extending your investment across multiple meals.

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Family-Friendly Adaptations

For households with picky eaters, this recipe offers easy modifications. Children resistant to vegetable chunks might enjoy a briefly blended version. Spice-sensitive family members appreciate milder Italian sausage, while heat-lovers can add crushed red pepper to individual bowls. Everyone can customize cheese amounts to preference, making mealtime battles disappear.

Seasonal Serving Suggestions

This versatile soup adapts beautifully throughout the year. Summer calls for lighter sides like cucumber salad or chilled watermelon. Fall and winter pair perfectly with crusty artisan bread or cheese-topped garlic toast. Spring brings opportunities for fresh asparagus or pea salad accompaniments. The tomato-based broth provides comforting warmth any time temperatures drop.

You Must Know

• Cut bell peppers into ½-inch pieces to prevent them from becoming mushy
• Rice cooking times may vary by brand - check occasionally for doneness
• The soup will thicken as it stands; have extra broth ready for leftovers
• Use block cheese and grate yourself for superior melting quality
• The soup freezes well without rice; add cooked rice when reheating

I learned the importance of proper rice cooking after my first attempt resulted in mushy rice. Now I check a few minutes before the suggested cooking time and remove from heat when the rice is just tender but still has a slight bite.

Chef's Essential Tips

• Toast the rice in the pot for 1-2 minutes before adding liquids for enhanced nutty flavor
• Add a Parmesan rind during simmering for incredible depth (remove before serving)
• Keep soup at a gentle simmer to prevent rice from becoming gummy
• For meal prep, consider cooking rice separately and adding to individual portions
• Finish with a drizzle of quality olive oil for richness and mouthfeel

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This Stuffed Pepper Soup has become my go-to comfort meal during busy weeknights. It delivers all the satisfaction of traditional stuffed peppers without the fuss of hollowing and filling peppers or waiting for them to bake. The familiar flavors come together in a fraction of the time, making this recipe perfect for when you're craving something hearty but don't want to spend hours in the kitchen.

Final Tips

• Serve with a side of crusty bread for dipping
• Make a double batch for excellent leftovers throughout the week
• For a crowd, set up a topping bar with extra cheese, herbs, and hot sauce
• Add a splash of red wine vinegar at the end for brightness
• If using pre-cooked rice, reduce broth to 4 cups and add at the end

Frequently Asked Questions

→ Can I use leftover rice?

Yes, add 2¼ cups cooked rice after simmering and reduce initial broth to 4 cups.

→ Can I substitute the Italian sausage?

Yes, use ground beef or turkey with additional seasonings as noted in recipe.

→ How long does this keep?

Refrigerate 4-5 days. Rice will absorb broth, so add more when reheating.

→ Can I freeze this soup?

Freeze without rice and add cooked rice when reheating for best results.

→ Can I make this vegetarian?

Yes, use vegetable broth and substitute sausage with tofu, mushrooms, or beans.