Stuffed Pepper Soup
A hearty tomato soup with beef, hot Italian sausage, peppers, mushrooms, and rice, finished with Parmesan at the table.
Prep 20 min · Cook 1 hr 15 min · Total 1 hr 35 min · Makes 8 servings

Ingredients
- 2 cups cooked rice
- 2 tsp. + 2 tsp. olive oil
- 1 large onion, chopped fairly small
- 1 T Italian Herb Blend
- 2 large green bell peppers, stems and seeds removed and chopped into pieces about 5/8 inch across
- 8 oz. brown Crimini mushrooms, washed if needed and then cut in half or fourths
- 3 links hot turkey Italian sausage
- 1 lb. lean ground beef
- 2 cans crushed tomatoes + 2 cans water
- 3 cans beef broth
- 1 T Worcestershire sauce
- 1/2 cup ketchup
- Salt and fresh-ground black pepper to taste
- Freshly-grated Parmesan cheese for serving, optional but good
Directions
- Cook the long-grain white rice according to the package directions, ending with 2 cups cooked rice.
- Pour 2 tsp. oil into a large frying pan and warm it over medium high heat. Add the chopped onion and cook until the edges are just starting to brown.
- Stir in the Italian Herb Blend and let it cook for another 1-2 minutes.
- Scrape the onion mixture into an 8 quart soup pot.
- Using the same frying pan, cook the chopped green pepper until the pieces are lightly charred around the edges.
- Transfer the peppers to the soup pot.
- Add the mushrooms to that same pan and cook them until they give off their liquid and pick up a little browning.
- Put the mushrooms into the soup pot.
- Add the remaining 2 tsp. olive oil to the pan, then add the ground beef and the sausage after squeezing the sausage out of its casing.
- Cook the meat until it is well browned, turning it several times and crumbling it with the back of the turner as it cooks.
- Move the browned meat into the soup pot. Stir in the crushed tomatoes and 2 cans water, then add 3 cans beef broth, Worcestershire sauce, and ketchup.
- Bring the soup to a gentle simmer, then keep it on low for about 30 minutes.
- Stir in the rice and cook for 15 minutes more, adding a little extra water if the soup seems to need it.
- Taste and season with salt and fresh-ground black pepper. Serve hot, with freshly grated Parmesan cheese to add at the table if you like.