Stuffed Pepper Soup

• 1 lb lean ground beef
• 6 breakfast sausages
• 2 strips of bacon
• 6 pepperoni slices
• 1 green bell pepper, cut in bite size pieces
• 1 red bell pepper, cut in bite size pieces
• 1 poblano pepper, cut in bite size pieces
• 1 jalapeno pepper, minced
• 1 large onion, finely chopped
• 4 minced cloves of garlic
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1/4 cup dry white wine
• 1 28 ounce can crushed tomatos
• 1 8 ounce can tomato sauce
• 32 oz low sodium or homemade beef stock
• 1/4 tsp dryed thyme
• 1/2 tsp italian seasoning
• 1/2 tsp black pepper and salt to taste
• 1 tsp hot sauce, such as franks brand
• 1 tbsp heavy cream
• 1 cup cooked rice
• 4 sliced green onions
• 1/2 cup grated parmesan cheese
• 2 cup shredded italian blend heese, or any cheese you like

1. In a large stockpot add bacon, pepperoni and sausage cook over medium heat, removing pepperoni and bacon as crisp and sausage when browned.
2. Add oil only if needed to prevent sticking.
3. When all is doneadd ground beef and brown that, remove to plate with other meats.
4. Add onion, garlic, all peppers, carrots and celery, cover and soften 5 minutes uncover and add white wine an deglaze pan cooking until wine is almost gone.
5. Add remaining ingredients except rice, cheese and green onions.simmer partially covered on low simmer for 2 hours, stirring occasionally.
6. Add green onions, rice and parmesan cheese, stir in and heat through.
7. Serve, Garnished with the shreddeded cheese on each serving

lean ground beef, sausages, bacon, pepperoni, green bell pepper, red bell pepper, pepper, pepper, onion, cloves of garlic, carrots, celery stalks, white wine, tomatos, tomato sauce, thyme, italian seasoning, black pepper, hot sauce, heavy cream, rice, green onions, parmesan cheese, shredded italian blend heese

Taken from cookpad.com/us/recipes/352327-stuffed-pepper-soup (may not work)