
Stuffed Pepper Sausage Soup

5
Servings
15
mins
Prep Time
50
mins
Total Time
Gluten Free
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.
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