Stuffed Pepper Soup

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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.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Nutrition Notes

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

Method

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.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 22gFat: 15gSaturated Fat: 5gSodium: 800mgFiber: 2gSugar: 4g

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.

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