Stuffed Pepper Soup
Stuffed Pepper Soup is a hearty and comforting dish that brings the flavors of stuffed peppers into a warm and inviting bowl. Perfect for chilly nights and customizable for busy weeknights.
Ingredients
Meat
- 1/2 lb Italian sausage
- 1/2 lb Lean ground beef
Vegetables
- 1 Small onion, finely chopped
- 1 Green pepper, finely chopped
- 1 Red pepper, finely chopped
- 3 cloves Garlic, chopped
Liquids and Broths
- 4 cups Low sodium beef broth
- 2 cups Low sodium chicken or vegetable broth
- 1 can Salsa tomatoes (14.5 oz)
Grains
- 3/4 cup Raw rice (like jasmine)
Seasoning
- To taste Kosher salt
- To taste Freshly ground black pepper
Instructions
Cooking
- In a large pot, brown the Italian sausage and ground beef. Break the meat apart as it cooks.
- Add the chopped onion and both green and red peppers. Cook until the vegetables are tender.
- In the last minute of cooking, add the garlic and stir, then drain any excess fat from the pot.
- Pour in the beef broth, chicken broth, and salsa tomatoes. Bring everything to a simmer and let it cook for about 15 minutes until the peppers soften.
- Stir in the raw rice and cover the pot. Simmer for an additional 5-7 minutes, or until the rice is tender.
- Season with salt and pepper to taste. Serve immediately for a warm and comforting meal.
Notes
Serve hot with toppings like shredded cheese, fresh herbs, or a dollop of sour cream. Great with crusty bread or a simple salad. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to three months. Reheat thoroughly before serving.