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Stuffed Pepper Sausage Soup
Dinner Ideas for Breakfast Sausage
If you love stuffed peppers, you’ll love this fully-loaded soup that’s packed with bell peppers, tomatoes, rice and savory Jones Dairy Farm breakfast sausage.
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Ingredients
Amount / Quantity | Ingredients |
---|---|
1 (16 oz.) | |
1 | Large Shallot, chopped |
1 tablespoon | Extra Virgin Olive Oil |
2 | Red Bell Peppers, seeded and chopped |
1 (14.5 oz.) can | Diced Tomatoes |
1 (15 oz.) can | Tomato Sauce |
2 cups | Beef Broth |
2 cups | Water |
1 cup | Rice |
1 tablespoon | Basil |
2 teaspoons | Oregano |
2 teaspoons | Thyme |
1 teaspoon | Garlic Powder |
3/4 teaspoon | Sea Salt |
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Directions
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In large cast iron skillet, cook sausage and shallot in olive oil until sausage is browned and shallots are translucent.
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Add peppers and sauté for 2 minutes to soften them slightly.
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Transfer to 3.5-quart pot and add diced tomatoes (undrained), tomato sauce, broth, water, rice, and seasonings.
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Simmer for 35 minutes, or until peppers are softened and rice is tender.
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Serve immediately. Leftovers can be stored in an airtight container in refrigerator for up to 3 days.
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Ratings and Reviews
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