Courtesy of Laurie Fearon & Shapoor Hoghooghi

STUFFED PEPPER SOUP RECIPE

Courtesy of www.ehow.com

INGREDIENTS : 1 pound ground beef, chicken or turkey 1 pound Italian sausage, casings removed 1 small white onion, diced 2 bell peppers, deseeded and diced (any color) 1 teaspoon jarred minced garlic (or 3 fresh cloves, minced) 28 ounces diced tomatoes, undrained

28 ounces crushed tomatoes (or tomato sauce) 4 to 6 cups low-sodium beef broth 1 teaspoon Italian seasoning 1 teaspoon salt 1/2 teaspoon ground black pepper 1 1/2 cups cooked brown rice 3 tablespoons fresh parsley Oil

DIRECTIONS: 1. If you’re using extra-lean ground beef, chicken or turkey, add 1 or 2 tablespoons of oil to a large pot. Warm over medium heat. Add the ground meat and sausage until brown, breaking it apart with a spatula. 2. Add the diced onion, bell pepper, Italian seasoning, salt and black pepper. Cook for 5 to 7 minutes, mixing frequently to evenly cook the vegetables. Add the garlic and cook for 30 seconds. 3. Add the diced and crushed tomatoes, along with the broth. Mix well, bring to a boil then reduce the heat. Simmer for 25 to 30 minutes, or until the bell peppers are tender. 4. Add the cooked rice and mix well. Simmer for 5 minutes. 5. Spoon into bowls, top with fresh parsley and serve with toasted bread.

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