Name: Stuffed Pepper Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: 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

In a large pot or Dutch oven, cook the meat with onion and garlic over medium-high heat until no pink remains. Drain fat.

Stir in the broth, diced and crushed tomatoes, bell peppers, Worcestershire sauce, Italian seasoning, and pepper.

25 min

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.

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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Stuffed Pepper Soup

Ingredients

Instructions

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