Without question, this soup is the sole one my husband enjoys


Sometimes, classic dishes need a refreshing twist, like this unstuffed pepper soup. It deconstructs the traditional stuffed pepper, blending all the familiar flavors in a slow cooker. After six hours, this aromatic soup, brimming with Italian essences, is ready to savor.

Flavorful Ingredients:

Italian sausage (hot or sweet): 1/2 pound

Lean ground beef: 1/2 pound

Medium onion, finely diced: 1

Garlic, minced: 2 cloves

Green peppers, diced: 2

Ready-to-serve rice: One 8.8-ounce package

Salt: 1/2 teaspoon

Dried basil: 1/2 teaspoon

Dried oregano: 1/2 teaspoon

Red pepper flakes: A pinch

Tomato sauce: Two 15-ounce cans

Diced tomatoes: Two 14 1/2-ounce cans

Beef broth: One 32-ounce carton

Parmesan cheese rind: 1

The Cooking Process:

Heat a large skillet over medium-high heat.

Brown the Italian sausage on all sides, breaking it up with a wooden spoon. Remove and set aside, leaving the fat in the skillet.

Cook the ground beef in the same skillet; set aside after cooking.

Sauté the onion in the skillet until slightly browned, about 5 minutes.

In a slow cooker, combine the cooked sausage, beef, onion, and the remaining ingredients. Cover and cook on high for 6 hours.

Before serving, remove the Parmesan cheese rind.

This soup delivers a delightful makeover to the Italian-American stuffed pepper, with a harmonious blend of Italian sausage, basil, oregano, garlic, and a kick of red pepper flakes. The addition of a Parmesan rind infuses the soup with a rich umami flavor. Enjoy this hearty, comforting dish that simplifies a classic while keeping all its beloved flavors."

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