Name: Stuffed Pepper Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 medium yellow onion, diced; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 green bell pepper, diced; 1/2 lb ground Italian sausage, casings removed; 1/2 lb ground beef; 3 cloves garlic, minced; 1 tbsp Italian seasoning; 2 tbsp tomato paste; 1 cup uncooked long-grain white rice; 28 oz can crushed tomatoes; 4 cups beef stock; 1 cup shredded cheddar jack cheese; Greek yogurt or sour cream, for topping; Green onions, sliced, for garnish

1

Dice the bell peppers and onion.

2

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and peppers and sauté for a few minutes until they begin to soften.

3

Push the vegetables to one side of the pot. Add the ground Italian sausage and ground beef to the empty side.

4

Add the minced garlic and Italian seasoning over the meat. Break up the meat with a spoon and cook until browned, then stir to combine with the vegetables.

5

Stir in the tomato paste and cook for one minute until fragrant.

6

Add the uncooked rice, crushed tomatoes, and beef stock to the pot. Stir everything together.

7

Bring the mixture to a simmer, then cover the pot, reduce the heat to low, and let it cook for about 15 minutes, or until the rice is tender.

8

Uncover the pot and stir in the shredded cheese until it's melted and the soup is thick and creamy.

9

Serve hot, garnished with a dollop of Greek yogurt or sour cream and sliced green onions.

Stuffed Pepper Soup

Ingredients

16 Ingredients

Instructions

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