Stuffed Bell Pepper Soup
A fantastic soup for Fall.
Serves 4 |
|2 green bell pepper, chopped |
|1/2 cup uncooked rice |
|1/2 lb sweet Italian sausage |
|1 yellow onion, chopped |
|1 can diced tomatoes, 16-oz. |
|1 teaspoon minced garlic |
|1/2 cup tomato sauce |
|2 tablespoons olive oil |
|4 cups water |
|1 teaspoon oregano |
|2 teaspoons Italian seasoning |
|2 teaspoons sugar |
|1 teaspoon salt |
|1 teaspoon black pepper |
|1/4 teaspoon cinnamon |
- Saute green pepper and onion in olive oil in large pot over medium heat until just tender. Add in minced garlic and Italian sausage, cook until sausage is browned.
- Stir in rice, tomatoes, tomato sauce, water, oregano, Italian seasoning, sugar, salt, and pepper. Simmer for 45 minutes. (Rice should be tender)
- Before serving, stir in cinnamon and enjoy!