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Soup for Stuffed Peppers
½ pound Italian sausage
One half pound lean ground beef
One tiny finely sliced onion; one green pepper, also finely chopped
one finely cut red pepper
Three minced garlic cloves, chopped
4 c low-sodium beef broth
2 cups low sodium chicken or veggie broth; one can (14.5 ounces). salsa tomatoes.
Three-fourth cup uncooked rice (I use jasmine).
Kosher salt and fresh ground black pepper
Stuffed Pepper Soup Made Right Way
One half pound lean ground beef
One tiny finely sliced onion; one green pepper, also finely chopped
one finely cut red pepper
Three minced garlic cloves, chopped
4 c low-sodium beef broth
2 cups low sodium chicken or veggie broth; one can (14.5 ounces). salsa tomatoes.
Three-fourth cup uncooked rice (I use jasmine).
Kosher salt and fresh ground black pepper
Stuffed Pepper Soup Made Right Way
Brown the Italian sausage and ground beef in a saucepan or casserole set over medium heat; separate as you go.
Add onions and peppers midway of browning; tossing many times. Cut heat to medium-low for the final minute of browning and swirl frequently adding chopped garlic. Empty out the extra fat.
To the salsa, add the tomato, chicken, and beef broth; simmer. Simmer until the peppers soften, 15 minutes or more.
Add the rice; thoroughly coat. Cook covered for five to seven minutes, or until the rice comes soft. Eat fast for optimal benefits. Taste as you season with freshly ground black pepper and kosher salt.
