Thursday, March 20, 2014

30 Minute Stuffed Pepper Soup

Tomorrow is the first day of spring, but we still have some patches of snow on the ground.  It is starting to warm up THANK GOODNESS!!!  I am not sure how much more cold weather I can handle-my kiddos REALLY need to start playing outside.  While it is still chilly outside I am going to make a few more soup recipes.  This recipe is quick, easy, hearty, and DELICIOUS!  The adults in my family (in-laws and husband) recently requested Stuffed Peppers.  I had to laugh at them because most of them don't even like pepper, they just love the "goodness" that is inside the stuffed pepper.  This is all of the good stuff in one pot!  They loved it! peppers and all!  Activities are starting to pick up (ok maybe they never calmed down) in our house which means that any meal that can be made in less than 30 minutes is a hit with me!

Serves 6


  • 1 Large Green Pepper (diced)
  • 1/2 of an Onion (finely chopped)
  • 14-16 oz of Beef Broth
  • 1 14.5 oz Can of Basil, Oregano, and Garlic Diced Tomatoes (undrained)
  • 1 Jar of Chunky Tomato Sauce (I used  a jar of Prego Thick and Chunky Garden Style Pasta Sauce)
  • 1 Box of Long Grain and Wild Rice (cooked according to package)
  • 1/4 pound of Mild or Spicy Italian Sausage
  • 3/4 pound Ground Beef
The rice will take about 25 minutes so start cooking it when you start the sausage.  Cook sausage, onion, and green pepper in skillet until sausage is cooked through.  Dump can of tomatoes, tomato sauce, and beef broth in soup pot.  When sausage and onion are done dump them in too.  Using the same skillet as the sausage, cook and crumble the ground beef.  Drain the ground beef and add to the soup mixture.  When the rice is done stir it into soup.  You will have a thick, slightly spicy, and yummy soup that is perfect for any chilly evening.