stuffed pepper soup
School is back in session and fall is right around the corner. It is just about time for soup weather. Of course I think anytime is a great tme for soup. This Stuffed Pepper Soup has the same awesome flavors of stuffed peppers with a lot less work. Just think of it as deconstructed stuffed peppers in soup form. It only takes about thirty minutes to prepare this soup making it absolutely doable for weeknights.
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yield
6 serving(s)
prep time
5 Min
cook time
30 Min
method
Stove Top
Ingredients For stuffed pepper soup
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1/2 lblean pork sausage
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1/2 lblean ground beef
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1small onion finely chopped
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1green pepper finely chopped
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1red pepper finely chopped
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3 clovegarlic minced
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4 clow sodium beef broth
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2 clow sodium chicken broth
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1can (14.5 ounce) salsa style tomatoes
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3/4 cuncooked quick cooking rice (i use the jasmine)
How To Make stuffed pepper soup
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1In heavy stock pot or dutch oven over medium heat brown pork sausage and ground beef; breaking up as you go. About halfway through the browning process add the onions and bell peppers; stirring several times. In the last minute of browning time reduce heat to medium low and add minced garlic; stirring constantly. Drain any excess grease.
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2Add beef broth, chicken broth and salsa style tomatoes and bring to a simmer. Simmer for 15 minutes or until the peppers just begin to soften.
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3Add the rice and stir to coat. Cover and cook for 5-7 minutes or until rice is tender. For best results serve promptly.
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4If desired sprinkle each bowl with a couple tablespoons of finely shredded cheddar.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Stuffed Pepper Soup:
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