Stuffed Pepper Sausage Soup
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
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In large cast iron skillet, cook sausage and shallot in olive oil until sausage is browned and shallots are translucent.
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Add peppers and sauté for 2 minutes to soften them slightly.
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Transfer to 3.5-quart pot and add diced tomatoes (undrained), tomato sauce, broth, water, rice, and seasonings.
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Simmer for 35 minutes, or until peppers are softened and rice is tender.
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Serve immediately. Leftovers can be stored in an airtight container in refrigerator for up to 3 days.
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