Bell Pepper Stew (Print Version)
# Ingredients:
→ Base
01 -
1 pound spicy Italian sausage
02 -
1 small yellow onion, diced
03 -
1 red bell pepper, cut into ½-inch pieces
04 -
1 green bell pepper, cut into ½-inch pieces
05 -
4-6 garlic cloves, finely chopped
06 -
⅛-¼ teaspoon crushed red pepper
→ Liquids & Tomatoes
07 -
1 can (28 oz) crushed tomatoes, plain without added salt
08 -
1 can (14.5 oz) fire roasted diced tomatoes with liquid
09 -
6 cups low sodium beef broth
→ Seasonings
10 -
1 tablespoon fresh basil, chopped (or 1 teaspoon dried)
11 -
1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
12 -
1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
13 -
½ teaspoon dried thyme
14 -
½ teaspoon salt
15 -
¼ teaspoon pepper
→ Rice & Cheese
16 -
¾ cup uncooked long grain white rice
17 -
⅓ cup freshly grated Parmesan cheese
18 -
Fresh shredded mozzarella for topping
# Instructions:
01 -
In a large pot over medium-high heat, cook the sausage with onions for 4 minutes while breaking the meat apart. Toss in bell peppers, garlic, and crushed red pepper. Cook another 2-3 minutes until meat isn't pink anymore. Pour off extra fat.
02 -
Mix in the tomatoes, rice, herbs, salt, pepper, and beef broth.
03 -
Put the lid on and let it come to a boil. Turn down to low and cook 8-12 minutes until the rice gets soft.
04 -
Mix in the Parmesan. Add more salt and pepper if needed. Pour in extra broth if you want your soup thinner.
05 -
Sprinkle shredded mozzarella on each bowl before eating.
# Notes:
01 -
Already cooked rice or brown rice works too (check notes)
02 -
Ground beef or turkey can replace the sausage
03 -
Keeps well in the fridge for 4-5 days