Stuffed Pepper Soup


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.

Written by 1fvse

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