Stuffed Pepper Soup

1 pound ground beef
1 pound ground sausage
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
28 ounces fire roasted tomatoes, undrained
1 yellow onion, chopped
2 cups cooked long grain rice or 1 ½ cups uncooked quick rice
4 clove garlic, minced
15 ounces tomato sauce
2 cups beef broth
Salt and pepper to taste
½ tsp oregano
½ tsp thyme
1 tsp basil
Mozzarella Cheese, shredded for garnish
Brown the ground meat in a large pot over medium heat
Add in the onions and garlic
Season with the choice of seasonings
Add in the chopped bell peppers
Carefully pour in the beef broth, tomato sauce and the fire roasted tomatoes
Stir to blend together
Simmer for 30 minutes
Add in the cooked rice OR the quick rice when the soup is done. Allow to simmer 5 more minutes
Top with mozzarella cheese

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