Stuffed Pepper Soup

By spend with pennies

Ingredients

1 ½ pounds lean ground beef
8 ounces Italian sausage (or ground pork sausage)
1 yellow onion (diced)
2 cloves garlic (minced)
6 cups reduced sodium beef broth
28 ounces canned diced tomatoes (with juices, 1 can)
15 ounces crushed tomatoes (1 can)
2 green bell peppers (chopped)
1 red bell pepper (chopped)
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
1 teaspoon black pepper
2 cups cooked rice (white or brown)
2 tablespoons chopped fresh parsley

Prep Time20mins
Cook Time35mins
Servings10

Instructions

In a large pot or Dutch oven, cook the meat with onion and garlic over medium-high heat until no pink remains. Drain fat.

Stir in the broth, bell peppers, crushed and diced tomatoes, Worcestershire sauce, Italian seasoning, and pepper.

Bring to a boil, reduce the heat to medium-low, and let simmer uncovered for 25 to 30 minutes or until peppers are tender and the soup has slightly thickened.

Stir in the rice* and parsley and simmer an additional 5 minutes or until heated through. Taste and season with salt and additional pepper if desired.