Stuffed Pepper Soup

• 1 lb Italian sausage, casting removed
• 1 medium onion, chopped
• 3 large bell peppers, chopped
• 1 pablano pepper, chopped
• 3 garlic cloves, chopped
• 2 can fire roasted tomatoes
• 3 can tomato sauce
• 3 1/2 cup chicken broth
• 3 cup brown rice
• 3 tsp worcestershire sauce

1. In large dutch oven brown sausage on high heat.
2. Drain fat, then add onions, garlic, and peppers.
3. Reduce heat to medium-low and cook for 5 minutes.
4. Add tomatoes, sauce, worcestershire, 2 cups of the chicken broth, and season with salt and pepper.
5. Cover and simmer on low heat for 30 minutes.
6. In separate pot cook rice with remaining chicken stock according to directions.
7. Add rice to soup and serve.

italian sausage, onion, bell peppers, pepper, garlic, fire roasted tomatoes, tomato sauce, chicken broth, brown rice, worcestershire sauce

Taken from cookpad.com/us/recipes/349750-stuffed-pepper-soup (may not work)