Stuffed Pepper Soup

An incredible soup recipe with all the stuffed pepper elements.

I cannot believe it’s already almost time for Thanksgiving. This year has seemed to fly by! I am happy to share another soup recipe because tis the season after all. This stuffed pepper soup has the elements of stuffed pepper soup - I particularly love that we have hot sausage to add some heat. This is also a little less complicated to eat which I think my family appreciated. I absolutely love stuffed peppers and have my own method for how to cut and eat them, but my family is a little more stubborn and would rather the pepper be mixed in rather than the vessel. So this is the best compromise for all of us!

What You Need:

• 1 lb. hot Italian sausage

• 1 small yellow onion, diced

• 1 red bell pepper, seeded and diced

• 1 green bell pepper, seed and diced

• 4 to 6 cloves minced garlic

• 1/8 tsp. red pepper flakes

• 1 can (28 oz) crushed tomatoes

• 1 can (14.5 oz) fire roasted diced tomatoes with juices

• 3/4 cup uncooked long grain white rice

• 1 Tbsp. freshly chopped basil or 1 tsp. dried

• 1 Tbsp. freshly chopped oregano or 1 tsp. dried

• 1 Tbsp. freshly chopped parsley or 1 tsp. dried

• 1/2 tsp. dried thyme

• 1/2 tsp. salt

• 1/4 tsp. black pepper

• 6 cups low sodium beef broth

• 1/3 cup shredded Parmesan cheese

• Freshly shredded mozzarella

Directions:

1. In a large pot, brown sausage with onions over medium high heat, breaking up sausage while it cooks.

2. Add bell peppers, garlic, and red pepper flakes. Saute for 2 to 3 more minutes. Drain grease, if needed.

3. Add remaining ingredients except for cheese.

4. Cover and bring to a boil. Reduce heat to LOW and simmer, covered, for 8 to 12 minutes or until rice has cooked. Stir occasionally.

5. Stir in Parmesan cheese and season with salt and pepper if needed.

6. Serve soup topped with mozzarella.

Recipe from Carlsbad Cravings