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stuffed pepper soup

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Stuffed Pepper Soup

Peppers, ground beef, and sausage are cooked in tomato broth with rice for a wholesome and filling meal the whole family will love.

Ingredients :
  • 1 ½ pounds lean ground beef
  • 8 ounces Italian sausage or ground pork sausage
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 6 cups reduced sodium beef broth
  • 28 ounces canned diced tomatoes with juices, 1 can
  • 15 ounces crushed tomatoes 1 can
  • 2 green bell peppers chopped
  • 1 red bell pepper chopped
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • 1 teaspoon black pepper
  • 2 cups cooked rice white or brown
  • 2 tablespoons chopped fresh parsley
Directions :
  1. In a large pot or Dutch oven, cook the meat with onion and garlic over medium-high heat until no pink remains. Drain fat.
  2. Stir in the broth, bell peppers, crushed and diced tomatoes, Worcestershire sauce, Italian seasoning, and pepper.
  3. Bring to a boil, reduce the heat to medium-low, and let simmer uncovered for 25 to 30 minutes or until peppers are tender and the soup has slightly thickened.
  4. Stir in the rice* and parsley and simmer an additional 5 minutes or until heated through. Taste and season with salt and additional pepper if desired.

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