STUFFED PEPPER SOUP

Boy am I glad that my tastes have changed from when I was a child. I remember Stuffed Peppers all too well. To be clear, how much I disliked them. Now, as a soup, Stuffed Pepper Soup is even better, and so super easy to prepare. I used a combination of hot sausage and ground beef. Feel free to substitute with all sausage, or all ground beef. I did enjoy the flavor combination of the two. Also, I decided not to prepare my own rice. I have tested out many microwavable rice packages and VeeTee brand is the absolute best. To be clear, I rarely take shortcuts when it comes to cooking, but today was an exception. In just about 40 minutes…this amazing soup can be on your dinner table.

I also caved and made a classic, Stuffed Bell Peppers…click here for recipe!

I like to purchase link sausage, instead of bulk. I just think it has more flavor. Add the sausage and ground meat to a large stock pot. Crumble and brown. Drain all but about one tablespoon of the grease. Add the onion and garlic and allow to cook for a few minutes. As I said above, I rarely like to take shortcuts when I am cooking, but my lovely Tupperware lady introduced me to this Chop N Prep and it has changed my world. Click here!

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Add in the peppers. Season with kosher salt and pepper. Allow to cook just a few minutes before adding in the fire roasted and chopped tomatoes. Stir to combine.

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Add in the broth and bay leaves. Turn up heat to allow to come to a boil, then reduce to simmer. Simmer for about 20 minutes with the lid off.

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Stir in the prepared rice. Cook for just a few minutes longer to heat through. Taste for salt.

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To serve, turn the oven to broil. Ladle the Stuffed Pepper Soup into bowls and top with shredded mozzarella cheese. Place under broiler just long enough for the cheese to melt and brown. Garnish with fresh chopped parsley and ENJOY!

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