Stuffed Pepper Soup

Ingredients

• 1 lb Italian Sausage (remove from casing, crumbled)
• 0.5 lb Ground Beef (80% lean)
• 2 tbsp Olive Oil (extra virgin preferred)
• 1 large Onion (finely diced)
• 2 cloves Garlic (minced)
• 2 Bell Peppers (any colors, diced (red and green recommended))
• 1 can (14.5 oz) Diced Tomatoes (undrained)
• 1 can (28 oz) Crushed Tomatoes (undrained)
• 4 cups Chicken Broth (low-sodium)
• 1 cup White Rice (rinsed)
• 1 tsp Dried Oregano
• 1 tsp Dried Basil
• to taste Salt
• to taste Black Pepper (freshly ground)
• 2 tbsp Fresh Parsley (chopped)

Instructions

1. Prep Vegetables

   Dice the onion, mince the garlic, and cut the bell peppers into bite‑size pieces. Rinse the rice under cold water until the water runs clear.

   Time: PT10M

2. Brown Meat

   Heat olive oil in the large pot over medium heat. Add the Italian sausage and ground beef, breaking it up with the wooden spoon. Cook until browned, about 5‑7 minutes. Add the diced onion and minced garlic; sauté until the onion becomes translucent, another 3‑4 minutes.

   Time: PT10M

   Temperature: Medium heat

3. Add Remaining Ingredients and Simmer

   Stir in the diced bell peppers, canned diced tomatoes, crushed tomatoes, chicken broth, oregano, basil, salt, and pepper. Bring to a gentle boil, then reduce to a simmer. Cover and let cook for 20 minutes, or until the peppers are tender and the flavors have melded.

   Time: PT20M

   Temperature: Low simmer

4. Cook the Rice

   Stir in the rinsed rice. Continue to simmer, uncovered, for about 15 minutes, or until the rice is cooked through and the soup has thickened slightly.

   Time: PT15M

   Temperature: Low simmer

5. Finish and Serve

   Remove the pot from heat. Stir in the chopped fresh parsley. Ladle into bowls and enjoy hot.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

22g

Carbohydrates

45g

Fat

12g

Fiber

4g