Stuffed Pepper Soup
A quick and easy, one pot crowd please. This soup comes together in 45 minutes, and it’s hearty, fresh and super flavorful.
ground beef (or ground sausage!)*
green bell peppers
red pepper flakes
salt & pepper
Drizzle half of the olive oil in a large deep pot over medium-high heat and add the ground beef or sausage.
Once the sausage is browned (about 3 min) add the rest of the olive oil and the veggies. Cook until soft and fragrant (about another 3-4 minutes or so).
Stir in the seasoning, Worcestershire sauce, bouillon cube and diced tomatoes and cook another 2 minutes or so.
Add the rice and chicken broth and bring to a slow boil.
Reduce to a simmer, cover and cook on medium-low for 25 minutes.
Serve and garnish with fresh parsley. It’s going to be really hot so let your serving cool before digging in!
*I used hot Italian sausage the last time I made this soup and it was spicy and excellent!
Main Course, Soup
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