Stuffed pepper soup



°1/2 pound Italian sausage
°1/2 pound lean ground beef
°1 small onion finely chopped
°1 green bell pepper, finely chop
°1 finely chopped red bell pepper
°3 minced garlic cloves
°4 cups low sodium beef broth
°2 c low sodium chicken or vegetable broth
°1 can (14.5 ounces) tomato sauce
°3/4 cup raw rice (I use jasmine)
°salt & freshly ground black pepper

*How to make:

In a saucepan or casserole dish over medium heat, brown the Italian sausage and ground beef; Detach yourself as you go.
Halfway through cooking, adding onions and peppers. stirring several times. During the last minute of browning, reduce the heat to medium-low and add the minced garlic, stirring constantly. Drain excess fat.

Adding beef broth, chicken broth and tomatoes to sauce and bring to boil. Simmer 15 minutes or until peppers begin to soften.
Add the rice and cover well. Cover and cook for 5 to 7 minutes or until the rice is tender. For best results, apply quickly. Seasoning with kosher salt and fresh ground black pepper, to taste

Enjoy !