Stuffed pepper soup is packed with flavorful sausage, ground beef, tender bell peppers, and juicy tomatoes.
Ingredients :
1 ½ 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
28 ounces canned diced tomatoes with juices, 1 can
15 ounces crushed tomatoes 1 can
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
Directions :
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, bell peppers, crushed and diced tomatoes, Worcestershire sauce, Italian seasoning, and pepper.
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.
