Stuffed Pepper Soup
A super easy, presto, budget-friendly one pot regale! So hearty and so cozy with ground beef, rice and bell peppers.
This is one of the most cozy haze fashions with rich homestyle flavor. It completely reminds me of growing up and being home. There’s just so important virtuousness in one coliseum of this hearty haze.
You ’ll love the comforting flavors in this haze and how well all the flavors blend together. The peppers and tomatoes offer a mellow and noiselessly sweet flavor, while the beef kicks in that flavor that will remind you of a traditional stuffed pepper.
And the rice in this haze gives it such a great texture and adds some body to it to keep it filling.
It’s the lazy way of making stuffed peppers and one of my go- to haze fashions. Trust me you ’ll love this bone
CONSTITUENTS
- 1/2 lb Italian link
- 1/2 lb spare ground beef
- 1 small finely diced onion
- 1 green pepper, finely diced
- 1 red pepper, finely diced
- 3 cloves garlic, diced
- 4 c low sodium beef broth
- 2 mugs low sodium funk or vegetable broth
- 1 can(14.5 oz) salsa tomatoes
- 3/4 mug raw rice( I use jasmine)
- kosher swab and fresh ground black pepper
HOW TO MAKE STUFFED PEPPER HAZE
In a pot or dish over medium heat, brown the Italian link and ground beef; separating as you go.
In the middle of browning, add onions and peppers; stirring several times. During the last nanosecond of browning, reduce heat to medium-low and add diced garlic, stirring constantly. Drain the redundant fat.
Add the beef broth, funk broth and tomatoes to the salsa and poach. poach for 15 twinkles or until the peppers begin to soften.
Add the rice and fleece well. Cover and cook for 5- 7 twinkles or until the rice is tender. For stylish results, serve snappily. Season with kosher swab and lately base black pepper to taste.