Stuffed Pepper Soup
Ingredients
- 1 lb Italian Sausage ground turkey or chicken works great too!
- 1 lb Ground Beef
- 1 Yellow Onion, Diced
- 5-6 Green Bell Peppers, chopped into bite sized pieces
- 6-7 Garlic Cloves, minced
- 2 tbsp Tomato Paste
- 28 oz Can of Crushed Tomatoes
- (2) 14.5 oz Cans of Fire Roasted Diced Tomatoes
- 1 tsp Sauteed Onion Flavored Better than Bouillon or beef or chicken bouillon
- 2 Cup Water if you don't use the bouillon, use 2 cups of water
- (2) 10.5 oz Packages of Frozen Riced Cauliflower cooked and drained
Seasonings
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tbsp Dried Oregano
- 1 tbsp Dried Basil
- 1 tbsp White Sugar
- 1 tbsp Slap Ya Mama or any other cajun seasoning optional for a little spice
- Salt and Pepper to taste
Instructions
- In a large pot or dutch oven, brown the meat with the onions, peppers and garlic over medium heat. Drain the excess grease and stir in the tomato paste and cook for 3 minutes.Stir in the seasonings listed above.
- Add the canned tomatoes, the bouillon, the water and the cauliflower rice. Mix well and simmer on low for 45 minutes to 1 hour. The longer the better!
Notes
Regular rice can be used in this recipe. You will need to increase the amount of the bouillon to 4 tsp and the water to 6 cups. (Or 6 cups of beef or chicken broth).The amount of rice you use will be 1.5 cups! You will cook it with the lid on for about 20-25 minutes over low/medium heat, then let it simmer on low for another 20-30 minutes, stirring occasionally.