Stuffed Pepper Soup

Full Recipe

Ingredients

• ½ lb hot Italian sausage (pork), casings removed
• ½ lb ground beef (80/20), fresh ground
• 1 green pepper, ¼-inch dice
• 1 red pepper, ¼-inch dice
• 1 onion, rough-chopped
• 3 garlic cloves, minced
• 4 cups homemade beef broth, hot
• 2 cups homemade chicken broth, hot
• 1 can (14.5 oz) Hunt’s salsa tomatoes, undrained
• ¾ cup jasmine rice, rinsed 3x
• Salt & pepper to taste
• 1 tsp śmietana (Polish sour cream) (Babcia’s secret)

Instructions

1. Brown meat: Heat Dutch oven until smoking hot. Brown sausage + beef in single layer → drain ALL fat. Add onions + peppers → sauté 5 mins. Reduce heat → add garlic → stir 30 sec.
2. Simmer: Pour in hot broths + salsa → scrape ALL fond. Simmer 15 mins on medium-low until peppers soften.
3. Cook rice: Stir in rice → cover immediately. Cook 5-7 mins on lowest setting (no peeking!). Rest 10 mins off heat.
4. Serve: Ladle into pre-warmed bowls. Stir in sour cream → garnish with parsley.

Notes

• Critical: Never skip rice rinse—starch = gummy disaster.
• Never peek during rice cooking—steam = perfect texture.
• Tools: Dutch oven, fine-mesh strainer, wooden spoon.
• Allergy note: Contains gluten (in sausage). GF swap: Use GF sausage (check label).

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