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Ingredients
1/2 lb Italian sausage
1/2 lb lean ground beef
1 small finely chopped onion
1 green pepper, finely chopped
1 red pepper, finely chopped
3 cloves garlic, chopped
4 c low sodium beef broth
2 cups low sodium chicken or vegetable broth
1 can (14.5 oz) salsa tomatoes
3/4 cup raw rice (I use jasmine)
kosher salt and fresh ground black pepper
How To Make Stuffed Pepper Soup
In a pot or casserole over
medium heat, brown the Italian
sausage and ground beef;
separating as you go.
In the middle of browning, add
onions and peppers; stirring
several times. During the last
minute of browning, reduce heat to medium-low and add chopped garlic, stirring constantly. Drain the excess fat.
Add the beef broth, chicken
broth and tomatoes to the salsa
and simmer. Simmer for 15
minutes or until the peppers begin to soften.
Add the rice and coat well. Cover and cook for 5-7 minutes or until the rice is tender. For best
results, serve quickly. Season
with kosher salt and freshly
ground black pepper to taste.
