Back to HostaLibrary

Back to Recipe Homepage

   This was something that always seemed like a good idea to us but with such mild flavor from the peppers it was a challenge to make a flavorful soup, especially with the broth. By pureeing some of the peppers and onions we ended up with a flavorful broth that isn't too thin.  The end result was something we were really happy with. It has a lot of flavor without too much of anything. The total meat and vegetables are roughly equal amounts and it's pretty easy to make. 

                   Our Stuffed Pepper Soup
                             Carol and Bill
3 Italian sausages
1 lb. ground beef         1/2 tsp garlic powder
1 tsp Montreal Steak seasoning
2 lg or 4 sm bell peppers (green & red)
1 medium onion       4 cups beef broth
1 28oz. & 1 15 oz. cans diced tomatoes 
1 & 1/2 cup marinara sauce     1 tsp salt
2/3 cup grated parmesan   2 cups rice (cooked)
2 Tbs cider vinegar    2 tsp sugar
1 & 1/2  Tbs Italian seasoning   

Instructions

Cut peppers and onions to roughly 1/4 inch size. Microwave on high a few minutes until beginning to soften. Set aside.

Brown and cook sausages (160F). Cut into small pieces when cooled.

Add ground beef to pot along with Montreal Steak Seasoning and garlic powder. Cook, breaking up into small pieces. remove from pot adding to sausage.

Add peppers and onions to pot and cook until softened. Remove about 1/3 and puree them in a blender with a little broth then return to pot. Add all remaining ingredients and cook until heated.

Notes - Good with a cheesy garlic bread. Things are done in this order to get everything cooked right separately then combine, so no ingredients end up overcooked.