The only thing I like about winter is COMFORT FOOD! I love a really delicious, flavorful soup and this one got me down right COZY! It also goes right along with my mission to eat a cleaner healthier diet. Not to mention that it’s easy to make and is even better as a leftover meal.
I’ve been super busy in the studio recording, teaching, rehearsing and learning. By the end of the day I only want something that tastes good and I want to be cozy and resting. This soup was perfect! Let me know how you like it!
STUFFED BELL PEPPER SOUP
1 tbsp. extra-virgin olive oil
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
1 lb. italian sausage
6 c. Swanson Chicken Broth
2 (14-oz.) cans fire-roasted diced tomatoes
2 c. prepared white rice
Shredded white cheddar, for serving
Freshly chopped parsley, for serving
In a large pot over medium heat, heat oil. Add bell peppers and onion and cook until soft, 7 minutes. Add garlic and cook until fragrant, 1 minute. Add italian sausage and cook until no longer pink, 7 minutes.
Add broth and diced tomatoes. Bring to a boil then reduce heat to a simmer. Prepare rice as per package instructions. To serve, spoon 1/2 cup rice in a bowl and then cover with soup. Top with a sprinkle of shredded cheese and enjoy. My kids love it served with bread and butter.