Stuffed Pepper Soup
Servings 4 people
Equipment
- Large Dutch oven
Ingredients
- 1 tbsp olive oil
- ½ yellow onion, diced
- ½ lb 85% lean ground beef
- ½ lb ground mild pork Italian sausage
- 1 tsp dried basil
- ½ tsp dried oregano
- 1 pinch crushed red pepper flakes
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 (14-oz can) fire-roasted diced tomatoes
- 1 (14-oz can) tomato sauce
- 2 cups beef broth
- Sea salt and freshly cracked pepper, to taste
- 1 cup dried white rice, cooked per package instructions
- 1 tbsp fresh parsley, chopped
Instructions
- Prepare the soup by heating the oil in a large Dutch oven over medium-high heat.
- Add the onion, ground beef, and mild Italian sausage to the hot skillet with the basil, oregano, and crushed red pepper flakes.
- Cook while stirring often, breaking up the meat into crumbles, until just cooked through.
- Add the diced bell pepper and cook, stirring occasionally, for 3 minutes.
- Add the minced garlic and cook, stirring constantly, for 1 minute.
- Add the diced tomatoes, tomato sauce, and beef broth. Bring to a simmer and cook for 30-45 minutes, stirring occasionally, until the bell peppers are tender. Taste and season with sea salt and freshly cracked black pepper to taste.
- Prepare the rice according to the package directions while the soup is simmering. Set aside for serving.
- To serve, spoon the desired amount of rice into a soup bowl, then ladle the stuffed pepper soup on top.
- Top with parsley. Serve immediately. Enjoy.