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
Two cups of vegetarian or low-sodium chicken broth
1 can (14.5 ounce) salsa-style tomatoes
3/4 cup uncooked quick-cooking rice (such as jasmine)
Add freshly ground black pepper and kosher salt to taste.
Preparation:
In a heavy stock pot or Dutch oven, brown the Italian sausage and ground beef over medium heat, breaking them up as you cook.
When the meats are about halfway cooked, add the finely chopped onions and bell peppers. Stir the mixture several times. During the last minute of browning time, reduce the heat to medium-low and add the minced garlic, stirring constantly. Drain any excess grease.
Add the beef broth, chicken broth, and salsa-style tomatoes to the pot. Bring the mixture to a simmer and let it cook for about 15 minutes, or until the peppers just begin to soften.
Stir in the uncooked rice, making sure it is well coated. Cover the pot and cook for 5-7 minutes, or until the rice is tender.
Season the soup with kosher salt and fresh ground black pepper to taste.
Serve the stuffed pepper soup promptly. Enjoy!
This hearty and flavorful stuffed pepper soup is perfect for a comforting meal. The combination of Italian sausage, ground beef, peppers, and rice creates a satisfying dish that will warm you up on a cold day.