Stuffed Pepper Soup is typically served hot, often accompanied by crusty bread or a simple green salad. It’s a versatile dish, adaptable to various dietary preferences and perfect for a comforting meal on a chilly day. The soup captures all the familiar flavors of stuffed peppers but in a form that’s easier to prepare and equally satisfying, making it a beloved recipe in many households.
Ingredients
1/2 lb. Italian sausage
1/2 lb. lean ground beef
1 small onion finely chopped
1 green pepper finely chopped
1 red pepper finely chopped
3 cloves garlic minced
4 cups low sodium beef broth
2 cups low sodium chicken broth or vegetable broth
1 can (14.5 ounce) salsa style tomatoes
3/4 cup uncooked quick cooking rice (I use the jasmine)
kosher salt and fresh ground black pepper
PREPARATION:
In heavy stock pot or Dutch oven over medium heat brown the Italian sausage and ground beef; breaking up as you go.
About halfway through the browning process add the onions and bell peppers; stirring several times. In the last minute of browning time reduce heat to medium low and add minced garlic; stirring constantly. Drain any excess grease.
Add beef broth, chicken broth and salsa style tomatoes and bring to a simmer. Simmer for 15 minutes or until the peppers just begin to soften.
Add the rice and stir to coat. Cover and cook for 5-7 minutes or until rice is tender. For best results serve promptly. Season with kosher salt and fresh ground black pepper to taste.
Enjoy !