Deconstructed Stuffed Pepper Soup
My version of the stuffed peppers I grew up with—let me tell you, this is amazing.
Ingredients
Directions
- 1
Rinse rice well until the water runs translucent. Add the rice to a medium saucepan, along with 3 1/2 cups water. Bring to a gentle boil, then reduce heat to low, cover, and let cook for 20 minutes. Remove cover, fluff and set aside.
- 2
Heat a large pot on medium-high heat. Once the pot is hot, add the onion and garlic and saute for about 2 minutes, then add the beef and sausage. Use a spoon to break down the meat into small crumbles and cook until browned, about 4-5 minutes.
- 3
Add the chopped peppers, tomato sauce, diced tomatoes, tomato paste, broth, italian seasoning, cumin, salt and pepper. Stir to combine. Bring soup to a gentle boil, reduce the heat to low, cover and let cook for about 30 minutes until the peppers are soft and tender.
- 4
Add one heaping scoop of the cooked rice to a bowl (~1 cup), and top with the soup. Add a dollop of the greek yogurt on each bowl. Mix and enjoy.
