Stuffed Pepper Soup has all the flavors of the classic dish with the ease of being made in one pot. Savory and comforting, this fantastic soup fills you up, belly and soul.

In a large, heavy-bottomed pot over medium-high heat, cook the ground beef and sausage, breaking into chunks, until no longer pink, 5 to 7 minutes. Use a slotted spoon to transfer to a bowl.

In the remaining grease (plus the olive oil, if needed), sauté peppers and onion for 10 to 12 minutes until softened. Add garlic, Italian seasoning, salt, pepper, and red pepper flakes.

Add about 1 cup of the broth and scrape the bottom of the pot to loosen the fond. Add the remaining broth, tomatoes, tomato sauce and rice. Bring to a simmer, then turn the heat down to low and cover. Gently simmer for 25 to 30 minutes, until the rice is cooked. Stir in the parsley. Season with extra salt and pepper to taste.

Season with extra salt and pepper to taste. To serve, ladle into bowls, then top with cheese.

Stuffed Pepper Soup

Serves 6 to 8

½ pound lean ground beef

½ pound Italian sausage

1 Tbsp olive oil, if needed

3 bell peppers, stemmed, cored and diced

1 small onion, diced

2 cloves garlic

1 ½ teaspoon Italian seasoning

¾ teaspoon salt

½ teaspoon ground black pepper

Pinch red pepper flakes

6 cups beef broth

2 14.5-ounce cans fire-roasted diced tomatoes

8-ounce can tomato sauce

¾ cup long grain rice

½ cup minced parsley

Mozzarella cheese, for serving

In a large, heavy-bottomed pot over medium-high heat, cook the ground beef and sausage, breaking into chunks, until no longer pink, 5 to 7 minutes. Use a slotted spoon to transfer to a bowl.

In the remaining grease (plus the olive oil, if needed), sauté peppers and onion for 10 to 12 minutes until softened. Add garlic, Italian seasoning, salt, pepper, and red pepper flakes. Cook for 2 minutes, until spices are toasted and garlic is fragrant. Add about 1 cup of the broth and scrape the bottom of the pot to loosen the fond. Add the remaining broth, tomatoes, tomato sauce, rice and the meat. Bring to a simmer, then turn the heat down to low and cover. Gently simmer for 25 to 30 minutes, until the rice is cooked. Stir in the parsley. Season with extra salt and pepper to taste.

To serve, ladle into bowls, then top with cheese.

Note: This is best served the day it is made. The rice will continue to absorb liquid as it sits, so add additional liquid as needed to any leftovers to thin it out.