Stuffed Pepper Soup

kalynskitchen.com

gr82cu2

2 cups cooked rice (I used Uncle Ben’s Converted Rice, which is a low-glycemic variety of white rice.)

2 tsp. + 2 tsp. olive oil

1 large onion, chopped fairly small

1 T Italian Herb Blend (I like Italian Herb Blend from The Spice House, but any blend you like will work.)

2 large green bell peppers, stems and seeds removed and chopped into pieces about 5/8 inch across

8 oz. brown Crimini mushrooms, washed if needed and then cut in half or fourths (mushrooms are optional, but good)

3 links (12 oz.) hot turkey Italian sausage (or use the whole package if you prefer)

1 lb. lean ground beef (less than 10% fat)

2 cans (15 oz.) crushed tomatoes + 2 cans water (rinse out each can with the water)

3 cans (14 oz) beef broth (or use 5 cups homemade beef stock if you have some)

1 T Worcestershire sauce

½ cup ketchup (I use Heinz reduced-sugar ketchup)

salt and fresh-ground black pepper to taste

freshly-grated Parmesan cheese for serving (optional but good)

Directions at kalynskitchen.com

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