This stuffed pepper soup is perfect for winter

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Sometimes an Italian-American classic needs a makeover. In a typical stuffed pepper recipe, you'll see green bell peppers stuffed with sausage, beef, rice and tomato sauce. In this recipe, the peppers are decidedly unstuffed, but all the flavors stay intact as they meld in the slow cooker. Six hours later, this delicious soup is ready to enjoy.
The soup gets a few extra hints of Italian flavor, thanks to Italian sausage, basil, oregano and garlic. A touch of red pepper flakes really pushes the soup to the next level. Toss in a Parmesan rind to add loads of umami flavor to the finished dish.
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Cooktop Cove
Stuffed pepper soup
8
20 minutes
6 hours
6 hours 20 minutes
1/2 pound Italian sausage, hot or sweet
1/2 pound lean ground beef
1 medium onion, finely diced
2 cloves garlic, minced
2 green peppers, diced
One 8.8-ounce package ready-to-serve rice
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 pinch red pepper flakes
Two 15-ounce cans tomato sauce
Two 14 1/2-ounce cans diced tomatoes
One 32-ounce carton beef broth
1 Parmesan cheese rind
Heat a large skillet over medium-high heat.
Add the sausage, and break up with a wooden spoon, browning on all sides.
Remove the sausage with a slotted spoon, and set aside, leaving the fat behind.
Add the beef to the same skillet, and cook in the same way. Remove and set aside.
Add the onion to the skillet, and cook until slightly browned, about 5 minutes.
Combine the cooked sausage, beef and onion with the other ingredients in the slow cooker, and cover it.
Cook on high for about 6 hours.
Remove the Parmesan cheese rind before serving.
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