This stuffed pepper soup has the same awesome flavors of stuffed peppers with a lot less work. Think of it like deconstructed stuffed peppers. It comes together very quickly and is a family favorite.
Preparation:
To cook:
Level: Easy
Serves: 6
Ingredients
- ½ pound Lean Pork Sausage
- ½ pound Lean ground beef
- 1 Finely chopped small onion
- 1 Green pepper, finely chopped
- 1 Finely chopped red pepper
- 3 cloves minced garlic
- 4 cups Low sodium beef broth
- 2 cups Low sodium chicken broth
- 1 box (14 1/2 oz. size) Salsa Style Tomatoes
- ¾ cups Uncooked quick cooking rice (I use jasmine)
Preparation
In a heavy pot or Dutch oven over medium heat, brown the pork sausage and ground beef, breaking them up as you go. Halfway through the browning process, add the onions and peppers, stirring several times. At the last minute of the browning time, reduce the heat to medium-low and add the minced garlic, stirring constantly. Drain off any excess fat.
Add beef broth, chicken broth and salsa-style tomatoes and bring to a boil. Simmer for 15 minutes or until the peppers just start to soften.
Add the rice and stir to coat. Cover and cook for 5 to 7 minutes or until the rice is tender. For best results, serve quickly.
