Stuffed Pepper Soup

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Stuffed Pepper Soup

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constituents
*1/2 lb. Italian link
*1/2lb. spare ground beef

  • 1 small onion finely diced
  • 1 green pepper finely diced
  • 1 red pepper finely diced
  • 3 cloves garlic diced
  • 4 mugs low sodium beef broth
  • 2 mugs low sodium funk broth or vegetable broth
  • 1 can(14.5 ounce) salsa style tomatoes
    *3/4 mug raw quick cuisine rice( I use the jasmine)
  • kosher swab and fresh ground black pepper INSTRUCTIONS In heavy stock pot or Dutch roaster over medium heat brown the Italian link and ground beef; breaking up as you go. About half through the browning process add the onions and bell peppers; stirring several times. In the last nanosecond of browning time reduce heat to medium low and add diced garlic; stirring constantly. Drain any redundant grease. Add beef broth, funk broth and salsa style tomatoes and bring to a poach. poach for 15 twinkles or until the peppers just begin to soften. Add the rice and stir to fleece. Cover and cook for 5- 7 twinkles or until rice is tender. For stylish results serve instantly. Season with kosher swab and fresh ground black pepper to taste.
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