Stuffed Pepper Soup

Something to warm you up this winter.

Serves 6




To start cook 2 cups of rice to the instructions on the package or in a rice cooker then set aside.

Next in a 8 quart pot on medium heat, add the olive oil and once the oil is hot add the onions. Season the onions with salt and pepper. Once they begin to caramelize slightly, add the garlic, oregano, thyme, and red pepper flakes. Continue to fry for 30 seconds or until the garlic is nice and fragrant, then add the sausage. Brown and break up the sausage into small pieces that will fit on a spoon, then add the diced red bell pepper, diced tomatoes, tomato sauce, and chicken stock. Bring to a gentle simmer and cover the pot with a lid. Let the soup simmer for at least 30 minutes.

After the 30 minutes, add the cooked rice, parsley, and fresh basil. Give everything a stir to combine then taste the soup and adjust the seasoning to you liking.

Serve in a large bowl with a sprinkle parmesan cheese and freshly cracked black pepper.


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