A Southern favorite gets reinvented as a soul-warming soup.
Stuffed Pepper Soup
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- 1 tablespoon canola oil
- 1 pound ground sirloin beef
- 1 cup thinly sliced smoked sausage, such as Conecuh brand
- 3 large green bell peppers, stemmed, seeded, chopped
- 1 large poblano pepper, stemmed, seeded, chopped
- 1 large onion, chopped
- 2 stalks celery, chopped
- 2 medium carrots, peeled, grated
- 3 tablespoons minced garlic
- 1 (28-ounce) can whole peeled plum tomatoes
- 2 quarts low-sodium chicken broth
- 1 tablespoon kosher salt
- 1 teaspoon dried oregano
- 1/2 teaspoon dried fennel seeds
- 1/4 teaspoon crushed red pepper
- 2 cups cooked rice
- Garnish: grated Parmesan cheese, torn fresh basil leaves
- In a large pot, heat oil over medium-high heat. Add ground beef and sausage to pot, stirring frequently, until browned. Add peppers, onion, celery, carrot, and garlic to pot. Increase heat to high. Cook, stirring frequently, until vegetables have softened, approximately 8 minutes. Add tomatoes to pot, and using a wooden spoon, break into pieces.
- Stir in broth, salt, oregano, fennel, and red pepper. Bring to a boil. Reduce heat to medium-low, and continue to simmer for at least 30 minutes. Using a ladle, skim fat off top of soup; discard.
- Add rice just before serving. Garnish soup with grated Parmesan and basil leaves, if desired.
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