Stuffed Pepper Soup


• 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

• 2 cups low sodium chicken broth or vegetable broth

• 1 can (14.5 ounce) salsa style tomatoes

• 3/4 cup uncooked quick cooking rice (I use the jasmine)

• kosher salt and fresh ground black pepper


In heavy stock pot or Dutch oven over medium heat brown the Italian sausage and ground beef; breaking up as you go.

About halfway through the browning process add the onions and bell peppers; stirring several times. In the last minute of browning time reduce heat to medium low and add minced garlic; stirring constantly. Drain any excess grease.

Add beef broth, chicken broth and salsa style tomatoes and bring to a simmer. Simmer for 15 minutes or until the peppers just begin to soften.

Add the rice and stir to coat. Cover and cook for 5-7 minutes or until rice is tender. For best results serve promptly. Season with kosher salt and fresh ground black pepper to taste.

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