Stuffed Bell Pepper Soup
1 lb. Cremer’s lean ground beef
1 lb. Cremer’s mild or hot Italian sausage
2 cups chopped onion
2 (14.5 oz.) cans diced tomatoes with garlic
2 green bell peppers, chopped
2 red bell peppers, chopped
2 (15 oz.) cans tomato sauce
6 cups beef broth
1 teaspoon basil
1 teaspoon oregano
4 cups cooked rice
In a large skillet, add ground beef, sausage and onions. Crumble and brown over medium-high heat. Drain off excess fat. Add to a large slow cooker. Now add the remaining ingredients. Cook on low 6-7 hours. Serve.
(You can add a splash of taco sauce to the soup to add a little more heat), (You can also add more rice if you want the soup to be thicker).
Makes approximately 12-14 servings