Stuffed Pepper Sausage Soup
Dinner Ideas for Breakfast Sausage
If you love stuffed peppers, you’ll love this fully-loaded soup that’s packed with bell peppers, tomatoes, rice and savory Jones Dairy Farm breakfast sausage.
Ingredients
Amount / Quantity | Ingredients |
---|---|
1 (16 oz.) | |
1 | Large Shallot, chopped |
1 tablespoon | Extra Virgin Olive Oil |
2 | Red Bell Peppers, seeded and chopped |
1 (14.5 oz.) can | Diced Tomatoes |
1 (15 oz.) can | Tomato Sauce |
2 cups | Beef Broth |
2 cups | Water |
1 cup | Rice |
1 tablespoon | Basil |
2 teaspoons | Oregano |
2 teaspoons | Thyme |
1 teaspoon | Garlic Powder |
3/4 teaspoon | Sea Salt |
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Directions
In large cast iron skillet, cook sausage and shallot in olive oil until sausage is browned and shallots are translucent.
Add peppers and sauté for 2 minutes to soften them slightly.
Transfer to 3.5-quart pot and add diced tomatoes (undrained), tomato sauce, broth, water, rice, and seasonings.
Simmer for 35 minutes, or until peppers are softened and rice is tender.
Serve immediately. Leftovers can be stored in an airtight container in refrigerator for up to 3 days.