Stuffed Pepper Soup

1. In a large pot or casserole over medium heat, brown the Italian sausage and ground beef, breaking them apart as they cook.
2. As the meat browns, add the finely chopped onions and peppers. Stir occasionally. During the final minute of browning, reduce the heat to medium-low and add the chopped garlic, stirring constantly. Drain any excess fat from the pot.
3. Pour in the beef broth, chicken or vegetable broth, and canned diced tomatoes. Bring to a simmer and cook for about 15 minutes, allowing the peppers to soften.
4. Stir in the raw rice, ensuring it’s well coated. Cover the pot and simmer for an additional 5-7 minutes, or until the rice is tender and cooked through.
5. Season the soup with kosher salt and freshly ground black pepper to taste.

Conclusion:

This Stuffed Pepper Soup is not only easy to make but also incredibly satisfying. It’s my go-to recipe for busy weeknights when I crave something hearty and comforting. I’m sure you’ll love how effortlessly the flavors come together in this soup, creating a delicious and wholesome meal. Thank you for exploring this recipe with me—I hope it becomes a staple in your kitchen as it has in mine!