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 (preferably jasmine)
- Kosher salt and freshly ground black pepper to taste
Preparation:
In a heavy stock pot or Dutch oven, brown the Italian sausage and ground beef over medium heat, breaking the meat into crumbles as it cooks. About halfway through, add the finely chopped onion and bell peppers, stirring occasionally. In the last minute, reduce heat to medium-low, add the minced garlic, and stir constantly to prevent burning. Drain any excess grease.
Pour in the beef broth, chicken broth, and salsa-style tomatoes, and bring the mixture to a gentle simmer. Allow it to cook for 15 minutes or until the peppers begin to soften. Stir in the quick-cooking rice, ensuring it’s fully coated. Cover the pot and cook for an additional 5-7 minutes or until the rice is tender. For the best flavor and texture, serve the soup promptly. Season with kosher salt and freshly ground black pepper to taste.
Enjoy this hearty, comforting stuffed pepper soup that’s perfect for cozy evenings or quick weeknight dinners!
