STUFFED PEPPER SOUP

1/2 lb lean pork sausage

1/2 lb lean ground beef

1 small onion finely chopped

1 green pepper finely chopped

1 red pepper finely chopped

3 cloves garlic minced

4 cups low sodium beef broth

2 cups low sodium chicken broth

1 can (14.5 ounce) salsa style tomatoes

3/4 cup uncooked quick cooking rice (I use the jasmine)

In heavy stock pot or dutch oven over medium heat brown pork sausage and ground beef;  breaking up as you go.  About halfway through the browning process add the onions and bell peppers; stirring several times.   In the last minute of browning time reduce heat to medium low and add minced garlic; stirring constantly. Drain any excess grease.

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.

Add the rice and stir to coat. Cover and cook for 5-7 minutes or until rice is tender. For best results serve promptly.