Stuffed Pepper Soup

Ingredients

Prep Time: 15 minutes

Cook Time: 55 minutes

Yields: 6 servings

Ingredients:

– 2 cups long grain rice

– 1 onion, finely diced

– 5 cloves garlic, mashed

– 1 lb ground beef (90/10)

– 1 lb ground mild Italian sausage

– 3 green bell peppers, chopped and seeds removed

– 1 red bell pepper, chopped and seeds removed

– 1 (15 oz) can tomato sauce

– 1 (28 oz) can diced tomatoes

– 1/4 cup tomato paste

– 5 cups beef broth

– 1 tablespoon Italian seasoning

– 2 teaspoons cumin

– 1/2 teaspoon ground black pepper

– 1/2 teaspoon kosher salt

– 1 cup plain Greek yogurt

Directions

Instructions:

– Rinse rice well until the water runs translucent.

– Add the rice to a medium saucepan with 3 1/2 cups water. Bring to a gentle boil, reduce heat to low, cover, and cook for 20 minutes. Remove cover, fluff, and set aside.

– Heat a large pot on medium-high heat. Once hot, add the onion and garlic and sauté for about 2 minutes.

– Add the ground beef and sausage. Use a spoon to break the meat into small crumbles and cook until browned, about 4–5 minutes.

– Add the chopped peppers, tomato sauce, diced tomatoes, tomato paste, broth, Italian seasoning, cumin, salt, and pepper. Stir to combine.

– Bring soup to a gentle boil, reduce heat to low, cover, and let cook for about 30 minutes until the peppers are soft and tender.

– Add one heaping scoop (~1 cup) of the cooked rice to a bowl. Top with the soup.

– Add a dollop of Greek yogurt to each bowl.

– Mix and enjoy!