Stuffed Pepper Soup

Ingredients

• 1/2 lb Italian sausage
• 1/2 lb lean floor beef
• 1 small finely chopped onion
• 1 inexperienced pepper, finely chopped
• 1 pink pepper, finely chopped
• 3 cloves garlic, chopped
• 4 c low sodium red meat broth
• 2 cups low sodium poultry or vegetable broth
• 1 can (14.5 oz) salsa tomatoes
• 3/4 cup uncooked rice (I use jasmine)
• kosher salt and sparkling floor black pepper

How To Make Stuffed Pepper Soup

In a pot or casserole over medium heat, brown the Italian sausage and floor beef; setting apart as you go.

In the center of browning, add onions and peppers; stirring quite a few times. During the remaining minute of browning, decrease warmth to medium-low and add chopped garlic, stirring constantly. Drain the extra fat.

Add the red meat broth, rooster broth and tomatoes to the salsa and simmer. Simmer for 15 minutes or till the peppers start to soften.

Add the rice and coat well. Cover and cook dinner for 5-7 minutes or till the rice is tender. For excellent results, serve quickly. Season with kosher salt and freshly floor black pepper to taste.

Enjoy.

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