30 Minute Stuffed Pepper Soup (Soup Sunday!)
- Author: Annie Chesson
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 7 servings 1x
- 1 pound mild Italian sausage, meat removed from casings
- 1 green bell pepper, diced into small pieces
- 1 onion, diced
- 3 cloves of garlic, finely minced
- 2 2/3 cup cooked brown rice (if you have leftover rice, that would be perfect. If you make your own, you will need to use the instant brown rice that cooks in 10 minutes. That’s what we did and it was perfect)
- 3 cups beef stock
- 2 14.5 oz cans petite diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- 1 pinch red pepper flakes
- 3 teaspoons unsweetened cocoa powder
- 2 teaspoons sugar
- Heat a large pot over high heat
- When your pot is hot, add a little olive oil and add in your sausage. Leave your sausage alone! Don’t stir it yet. Give it time to brown. When the bottom has browned, then you can break it up and stir it around. And then leave it alone again so it can have time to brown. Continue this process – don’t constantly stir it!
- While your sausage is browning, cook your rice in a separate pot (unless you are using leftover). I would recommend using beef or chicken stock to cook your rice rather than water.
- Meanwhile, prep your pepper, onion, and garlic
- When the sausage is browned, remove it to a plate and cook your veggies for a few minutes until the onions have softened
- Add the sausage back in. Stir in your Italian seasoning, pepper flakes, and season with salt and pepper
- Pour in your canned tomatoes and the three cups of beef stock
- Season with salt and pepper
- Bring to a boil. Reduce to a simmer and cook, covered, for 10 minutes, stirring periodically
- When the ten minutes are up, remove the lid and stir in your rice, sugar, and cocoa powder
- Season to taste with salt and pepper
- **NOTE!! – If you are planning on having leftovers of this soup, don’t add in all the rice. Just add rice into each individual bowl. If you add rice to the whole pot of soup and then store it in the fridge, there will be no liquid left the next day – it will be absorbed. So, if that bothers you, just add the rice as you go!**
