Stuffed Bell Pepper Soup


  • 1 1/2 lbs. ground beef
  • 1/2 lb. ground sausage
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 Tbsp. Creole seasoning
  • 1 tsp. Italian seasoning
  • 6 cups beef broth
  • 1 can crushed tomatoes
  • 1 can diced tomatoes, undrained
  • 3 bell peppers of your choice, red, green, yellow, etc.
  • 1/2 tsp. salt
  • 1 tsp. black pepper
  • 1 Tbsp. Worcestershire sauce
  • 2 cups white or brown rice, cooked
  • 2 Tbsp. fresh parsley, chopped


  1. Cook beef, sausage, onion and garlic in a large pot until no pink remains. Drain any fat.
  2. Stir in remaining ingredients except rice. Simmer uncovered 25-30 minutes or until peppers are tender.
  3. Add rice and parsley and simmer an additional 5 minutes or until heated through.

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