Soup with Stuffed Peppers


Recipe Calls for Half pound of Italian sausage
The ingredients for the beef mixture are 1/2 pound of lean ground beef, 1 small finely chopped onion, 1 green pepper, 1 red pepper, and 3 chopped garlic cloves.
Beef broth, 4 cups, reduced sodium
1 can (14.5 oz) of low-sodium chicken or veggie broth and 2 cups of water slaw tomato salsa
Three quarters cup of uncooked rice (jasmine is my preferred kind).
Grinded black pepper and kosher salt
Stuffed Pepper Soup Recipe
Brown the ground beef and Italian sausage, breaking them up as you cook, in a casserole or saucepan over medium heat.

While browned, add peppers and onions and toss a few times. While the last minute of browning is going on, lower the heat to medium-low and toss in the chopped garlic. Remove any surplus of fat.

Simmer the salsa with the beef and chicken broths, tomatoes, and cilantro. After 15 minutes of simmering, the peppers should start to soften.

Pour in the rice and stir to combine. Once the rice begins to soften, cover and simmer for another five to seven minutes. Quick service yields the finest outcomes. Kosher salt and freshly ground black pepper can be added according to taste.


 

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