Stuffed Pepper Soup

Preparation:

1. In a heavy stock pot or Dutch oven over medium heat, brown the Italian sausage and ground beef, breaking up the meat as you go.
2. About halfway through the browning process, add the onions and bell peppers, stirring several times.
3. In the last minute of browning time, reduce heat to medium-low and add minced garlic, stirring constantly. Drain any excess grease.
4. Add beef broth, chicken broth, and salsa style tomatoes and bring to a simmer. Simmer for 15 minutes or until the peppers just begin to soften.
5. Add the rice and stir to coat. Cover and cook for 5-7 minutes or until the rice is tender.
6. For best results, serve promptly. Season with kosher salt and fresh ground black pepper to taste.

Enjoy!