Cheesy Stuffed Pepper Soup 🫑

• porcje: 8 servings
• czas aktywny: 15 minutes
• całkowity czas: 28 minutes

Składniki

5 links hot italian sausage (remove casing)

1 green bell pepper (chopped)

1 orange bell pepper (chopped)

1 onion (chopped)

2 tbsp flour

4-5 tbsp olive oil

5 cups chicken stock

28 oz can crushed tomatoes

2 14.5 oz cans fire roasted tomatoes

½ cup grated pecorino romano

2 cups cooked rice

Handful fresh basil (ripped up)

12 oz mozzarella balls marinated in oil and herbs (drain the oil)

2 tsp garlic powder

2 tsp italian seasoning

1 tsp crushed red pepper flakes

1 tsp dried basil

Salt & pepper (to taste)

Wskazówki

In a pot with olive oil, add the sausage links, let those saute at medium-high heat for a few minutes, then mash up the sausage. Sauté the ground sausage until browned.

Add in the onions and peppers and sauté that together for 5-7 minutes. Then add in the garlic, Italian seasoning, dried basil, garlic powder, crushed red pepper flakes, salt & pepper. Stir that together and sauté it for 1 minute.

Next, shake over the flour and whisk continuously for a few minutes. Then pour in the chicken stock and whisk continuously for a few minutes.

Then bring the pot to a boil and pour in the fire roasted tomatoes and crushed tomatoes. Once it comes to a boil, lower it to a simmer, and let that simmer for 10-15 minutes.

Once that's done simmering, bring the pot back to a boil. Add in the basil, Pecorino Romano, and mozzarella balls. Pop the lid on the pot and let that all boil together for about 5 minutes or until the cheese is melty.

When you serve the soup add a scoop of the cooked rice on top and garnish with fresh parsley. Enjoy!

Wartości Odżywcze

• Kalorie: 215 kcal
• Tłuszcz Całkowity: 11 g
• Tłuszcz Nasycony: 3 g
• Tłuszcz Nienasycony: 8 g
• Cholesterol: 11 mg
• Sód: 292 mg
• Węglowodany Całkowite: 22 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 4 g
• Białko: 8 g