Description
Ingredients
Scale
- 1 lb extra-lean ground beef or turkey
- 1 lb sausage
- 1 tbsp olive oil
- 4 cloves garlic (minced)
- 1 cup onion diced
- 15 oz can tomato sauce
- 28 oz diced tomatoes
- 3 tbsp tomato paste
- 3 green bell peppers (chopped and seed removed) (2.5–3 cups)
- 4 cups beef broth (no sugar added)
- 1/2 cup water
- 1 tsp dried basil
- 2 tsp dried oregano
- 1 tsp sea salt (more or less to taste)
- 1/2 tsp pepper
- Optional: Pour over Cauliflower Rice
Instructions
Stove Top Version
- Heat the olive oil in a 5- or 6-quart Dutch oven or large pot over medium-high. Add the onion and garlic and cook until translucent, 2 minutes. Add the beef and sausage and cook until brown, 4 to 5 minutes.
- Remove the seeds and rough chop the green peppers and add to the beef and sausage mixture.
- Add the broth, canned tomatoes (with liquid), tomato sauce, water, tomato paste, oregano, basil, salt, and pepper. Stir to combine.
- Bring to a boil, then reduce the heat and simmer until the peppers are very tender, 30 minutes.
- Divide among bowls and garnish with the parsley before serving.
Slow Cooker Version
- Heat the olive oil in a large skillet over medium-high. Add the tablespoon olive oil and the ground beef and sausage along with the garlic and onion. Cook until the meat is browned and onion is translucent, 2 minutes.
- Transfer to the slow cooker and add the broth, canned tomatoes (with liquid), tomato sauce, water, peppers, tomato paste, oregano, basil, salt, and pepper. Stir to combine.
- Cover and cook on LOW for 6 to 8 hours.
- Divide among bowls and garnish with the parsley before serving.
Notes
- Category: Appetizer, Main Dish, soup