Stuffed Pepper Soup

Stuffed Pepper Soup captures all the flavors of classic stuffed peppers in a comforting and hearty soup. This easy-to-make dish is loaded with Italian sausage, ground beef, vibrant bell peppers, and rice, simmered in a flavorful broth. Perfect for chilly days, this soup is sure to become a family favorite.

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, chopped
• 4 cups low-sodium beef broth
• 2 cups low-sodium chicken or vegetable broth
• 1 can (14.5 oz) diced tomatoes with salsa seasoning
• 3/4 cup raw rice (such as jasmine)
• Kosher salt and freshly ground black pepper

Instructions:

1. Brown the Meat and Vegetables:
   In a large pot or casserole over medium heat, brown the Italian sausage and ground beef, breaking them apart as they cook. Add the chopped onions and peppers during the browning process, stirring occasionally. In the last minute of browning, reduce the heat to medium-low, add the chopped garlic, and stir constantly. Drain any excess fat.
2. Simmer the Soup:
   Add the beef broth, chicken broth, and diced tomatoes with salsa seasoning to the pot. Allow the mixture to simmer for about 15 minutes or until the peppers begin to soften.
3. Cook the Rice:
   Add the raw rice to the simmering soup and stir to coat it well. Cover the pot and let the soup cook for an additional 5-7 minutes, or until the rice is tender.
4. Season and Serve:
   Once the rice is cooked, taste the soup and season with kosher salt and freshly ground black pepper according to your preference. Serve the soup hot, garnished with fresh herbs if desired.

Tips:

• Meat Selection: For added flavor, you can use spicy Italian sausage instead of mild, or a combination of both. If you prefer, you can also substitute ground turkey or chicken for the ground beef.
• Vegetable Options: Feel free to customize the soup by adding other vegetables such as carrots, celery, or diced tomatoes.
• Rice Variations: While jasmine rice is suggested, you can use any type of rice you have on hand, such as white rice, brown rice, or even quinoa.
• Storage: This soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave before serving.