Stuffed Pepper Soup
55 min·American

Ingredients
- 1½ 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
- 1 (28 ounce) can canned diced tomatoes with juices
- 1 (15 ounce) can crushed tomatoes
- 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
Instructions
4 steps
- 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, diced and crushed tomatoes, bell peppers, Worcestershire sauce, Italian seasoning, and pepper.
25 min - 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.
Progress
0 / 4 steps
Nutrition
Per serving
Calories
340cal
Protein
20.0g
Carbs
18.0g
Fat
21.0g
Fiber
3.0g
Sugar
5.0g
Sodium
669mg
Saturated Fat
8.0g



