Every summer there are two items in my garden that are a necessity so I can make stuffed pepper soup. They are tomatoes and peppers. I love planting them so I can make stuffed pepper soup. If it happens to be a time when you cannot get these fresh vegetables, you can use canned tomatoes and frozen onions and peppers. Believe it or not, it comes out just as good!
Soups are my favorite meals to cook because I can freeze them or cook up a pot and have it to eat for lunch or a quick meal on the go throughout the busy weeks we have. You can check out more of my soup recipes here.
Stuffed Pepper Soup
Ingredients
- 1/4 lb pork sausage
- 1/4 lb 1/4 pound ground beef
- 1/2 onion
- 1/2 green pepper
- 1/2 red pepper
- 1 garlic clove
- 2 cups beef broth
- 1.5 cups chicken broth
- 1/2 can (7 oz) salsa-style tomatoes
- 1/2 cup raw rice
- salt
- pepper
Instructions
- Add the skinless pork sausage and ground beef in saucepan. Cook.
- Add pepper, onion and continue cooking, stirring. Add minced garlic.
- Add beef and chicken broth. Mix.
- Add tomatoes
- Add rice. Cook about 15 minutes
- Serve
Allergy-Friendly Stuffed Pepper Soup Recipe
If you want to make this a vegan or plant-based recipe, you can substitute the meat with Ozo plant-based meat alternative. I recently tried this meat for a campaign and I really love the flavor of it!
For added protein and low glycemic starch, you can use Banza chickpea rice (available at Target).
This is a great recipe if you want something a little different for Superbowl Sunday! Share it with your friends, or if you try it, let me know what you thought of it!