Stuffed Pepper Soup

Ingredients:

1/2 lb Italian sausage

1/2 lb lean ground beef

1 small finely chopped onion

1 green pepper, finely chopped

1 red pepper, finely chopped

3 cloves garlic, chopped

4 c low sodium beef broth

2 cups low sodium chicken or vegetable broth

1 can (14.5 oz) salsa tomatoes

3/4 cup raw rice (I use jasmine)

kosher salt and fresh ground black pepper

Instructions:

In a pot or casserole over medium heat, brown the Italian sausage and ground beef; separating as you go.

In the middle of browning, add onions and peppers; stirring several times.

During the last minute of browning, reduce heat to medium-low and add chopped garlic, stirring constantly.

Drain the excess fat.

Add the beef broth, chicken broth and tomatoes to the salsa and simmer.

Simmer for 15 minutes or until the peppers begin to soften.

Add the rice and coat well.

Cover and cook for 5-7 minutes or until the rice is tender.

For best results, serve quickly.

Season with kosher salt and freshly ground black pepper to taste.

Enjoy !

Notes:

Meat Selection: Opt for a combination of Italian sausage and lean ground beef to infuse the soup with rich flavors. The sausage adds depth while the lean ground beef keeps the dish lighter.

Vegetable Base: Utilize a colorful array of peppers—green and red—for a vibrant and flavorful soup base. These peppers not only provide sweetness but also contribute to the visual appeal of the dish.

Aromatics Enhancement: Enhance the aromatic profile of the soup by adding finely chopped onions and garlic. These ingredients form the flavorful foundation of the dish and complement the meat and peppers.

Broth Combination: Use a combination of low-sodium beef and chicken or vegetable broth to create a well-rounded and savory soup base. The combination adds depth of flavor without overwhelming the other ingredients.

Tomato Addition: Incorporate canned salsa tomatoes to infuse the soup with a tangy and slightly spicy flavor profile. These tomatoes provide acidity and complexity to the dish, balancing the richness of the meat and broth.

Rice Selection: Choose raw jasmine rice for its fragrant aroma and delicate texture. The rice adds body to the soup and absorbs the flavors of the other ingredients, creating a hearty and satisfying meal.

Simmering Technique: Allow the soup to simmer gently after adding the broth and tomatoes. This allows the flavors to meld together and the peppers to soften, resulting in a harmonious and well-balanced dish.

Seasoning Adjustment: Taste the soup and adjust the seasoning with kosher salt and freshly ground black pepper as needed. Seasoning to taste ensures that the flavors are perfectly balanced and enhances the overall enjoyment of the soup.

Serve Promptly: For the best results, serve the soup promptly after cooking. This ensures that it is piping hot and the flavors are at their peak. Pair it with crusty bread or a side salad for a complete and satisfying meal.

Storage and Reheating: Store any leftovers in an airtight container in the refrigerator for up to a few days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to maintain the desired consistency.

Nutrition Information:

Serving Size: 1 cup

Frequently Asked Questions:

Can I use different types of meat in this recipe?

Yes, you can customize the meat according to your preferences.

You can try using ground turkey, chicken, or even vegetarian alternatives like plant-based crumbles.

Can I adjust the spiciness level of the soup?

Absolutely! If you prefer a milder soup, you can reduce the amount of Italian sausage or use a mild variety.

Additionally, you can adjust the amount of peppers or choose milder pepper varieties to suit your taste.

Can I substitute the rice with a different grain?

Certainly! While the recipe suggests using jasmine rice, you can experiment with other grains like quinoa, couscous, or even cauliflower rice for a low-carb option.

How can I make this soup vegetarian or vegan?

To make this soup vegetarian or vegan, you can omit the Italian sausage and ground beef and replace them with plant-based alternatives or additional vegetables.

Use vegetable broth instead of chicken or beef broth, and ensure that the canned tomatoes and salsa do not contain animal products.

Can I make this soup ahead of time?

Yes, you can make the Stuffed Pepper Soup ahead of time.

Prepare the soup as instructed, excluding the rice, and store it in an airtight container in the refrigerator.

When ready to serve, reheat the soup and add the rice, allowing it to cook until tender.

Adjust the seasoning if needed and enjoy!

Can I use different types of peppers in this recipe?

Absolutely! While the recipe suggests using green and red peppers, you can experiment with other varieties like yellow, orange, or even spicy peppers to add different flavors and colors to your soup.

Can I use pre-cooked rice instead of raw rice?

Yes, you can use pre-cooked rice if you prefer.

Simply skip the step of adding raw rice and instead add cooked rice towards the end of the cooking process, allowing it to heat through.

Can I make this soup in a slow cooker or Instant Pot?

Definitely! To make Stuffed Pepper Soup in a slow cooker, brown the sausage and ground beef on the stovetop, then transfer the meat along with the remaining ingredients (except rice) to the slow cooker.

Cook on low for 6-8 hours or high for 3-4 hours.

Add the rice during the last 30 minutes of cooking.

For an Instant Pot, brown the meat using the sauté function, then pressure cook for 8 minutes with a quick release.

Add the rice and cook on sauté mode until tender.