Stuffed Pepper Soup

Name: Stuffed Pepper Soup
Ingredients: 1/2 pounds Lean Pork Sausage; 1/2 pounds Lean Ground Beef; 1 Small Onion, Finely Chopped; 1 Green Pepper, Finely Chopped; 1 Red Pepper Finely Chopped; 3 cloves Garlic, Minced; 4 cups Low Sodium Beef Broth; 2 cups Low Sodium Chicken Broth; 1 can (14 1/2 Oz. Size) Salsa Style Tomatoes; 3/4 cups Uncooked Quick Cooking Rice (I Use Jasmine)

10 ingredients

3 steps

Ingredients

1/2 pounds Lean Pork Sausage
1/2 pounds Lean Ground Beef
1 Small Onion, Finely Chopped
1 Green Pepper, Finely Chopped
1 Red Pepper Finely Chopped
3 cloves Garlic, Minced
4 cups Low Sodium Beef Broth
2 cups Low Sodium Chicken Broth
1 can (14 1/2 Oz. Size) Salsa Style Tomatoes
3/4 cups Uncooked Quick Cooking Rice (I Use Jasmine)

Directions

1

In 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 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.
2

Add beef broth, chicken broth and salsa style tomatoes and bring to a simmer. Simmer for 15 minutes or until peppers just begin to soften.
3

Add rice and stir to coat. Cover and cook for 5-7 minutes or until rice is tender. For best results, serve promptly.