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 oz) salsa-style tomatoes
- 3/4 cup uncooked quick-cooking rice (jasmine preferred)
- Kosher salt and fresh ground black pepper to taste
Preparation:
In a heavy stock pot or Dutch oven over medium heat, brown the Italian sausage and ground beef, breaking them up as you cook. About halfway through, add the finely chopped onions and bell peppers, stirring occasionally. In the last minute, reduce heat to medium-low, add the minced garlic, and stir constantly. Drain any excess grease.
Add the beef broth, chicken broth, and salsa-style tomatoes, bringing the mixture to a simmer. Let it simmer for 15 minutes or until the peppers begin to soften. Stir in the rice, ensuring it’s fully coated. Cover and cook for 5-7 minutes or until the rice is tender. Serve immediately, seasoning with kosher salt and fresh ground black pepper to taste.
This Stuffed Pepper Soup is a quick, easy, and flavorful meal perfect for busy weeknights or cozy dinners. Enjoy the comforting flavors of stuffed peppers in a hearty soup form!
