Apparently stuffed peppers are one of those old-school heartlandy type foods, so popular at diners in the Midwest or something (?) that you should probably be carrying an order pad and wearing a nametag that says "Flo" in order to serve them. My mom didn't get that memo, though, and so I don't think I've ever actually had a stuffed pepper.
Sounds pretty good, though. Here it is in soup form.
Note the tip on cooking the rice separately and stirring it in before serving. I think rice, especially in amounts greater than 1/4 cup or so, doesn't fare particularly well being cooked in soups. The original recipe called for "quick-cook" rice, which DEAR GOD NO. I am trying to keep my kitchen mostly free of culinary abominations.
As written, this is fairly spicy. If you're serving a bunch of thermophobes, you could do any or all of the following: (a) substitute mild sausage, (2) substitute plain diced tomatoes, (III) make something else.
Stuffed Pepper Soup
Serves six to eight
1/2 pound bulk spicy Italian sausage
1 large onion, chopped
2 celery ribs, diced
1 large red bell pepper, seeded and diced
4 cups beef or veggie broth
1 15-ounce can diced tomatoes with chiles (the WinCo version of these–HyTop brand–does NOT have BPA lining in the cans)
1/2 tsp dried oregano
1 to 1-1/2 cups cooked rice (you can use leftovers or cook it while the soup simmers)
Heat a soup pot over medium heat; add sausage and onion and cook, stirring to break up sausage, until meat is no longer pink and onions are barely translucent, about 5 minutes. Add celery and pepper and cook, stirring, about 3 minutes more. Drain excess fat.
Puree diced tomatoes in a blender until very smooth. Add broth, tomatoes and oregano to soup; bring to a boil; cover, reduce heat and simmer 15 to 20 minutes, or however long, really.
Remove from heat and stir in rice, a little at a time to make sure it doesn't clump up. Serve forth and feel like a Sarah Palin Real American as you eat. Or wait… do Real Americans eat soup for dinner, or just meat & potatoes? I suppose you could make this with moose (or wolf) sausage instead, if that makes you feel Americaner.