One of the Christmas gifts I received this year was a Dutch oven in the shape of a large, green, sweet pepper. I decided to play with a stuffed pepper soup recipe in order to show case this beautiful dish. This soup has a little more heat than most stuffed pepper soups, but I do like to spice things up!

Ingredients:

1 lb. lean ground beef
1 lb. mild Italian sausage
1 red pepper, diced
1 yellow pepper, diced
1 green pepper, diced
1 large yellow onion, diced
3 cloves of garlic, minced
1 Poblano pepper – whole
2 cans diced tomatoes
1 can tomato sauce
1 can chicken broth
1-1/4 tsp sea salt
¾ tsp marjoram
1 bay leaf
½ tsp white pepper
½ tsp red pepper flakes
3 cups cooked Texamati rice

Directions:

Brown and crumble beef and sausage. Drain. To same pan, add 1 Tbsp. vegetable oil and add sweet peppers and onion. Saute for about 6-7 minutes. Add garlic and stir until fragrant, about 1 minute. Add all ingredients to slow cooker and cook on low for 8 hours or on high for four hours. Stir. Remove Poblano pepper and bay leaf. Add rice and serve hot.