Gluten-Free Rainbow Stuffed Bell Pepper Soup

Celiac.com 12/23/2020 - No, this soup is not actually stuffed with rainbows, but if you love the taste of stuffed bell peppers, then you'll love this splashy bell pepper soup that uses the colors of fall to deliver great gluten-free soup version of this classic American dish. 

Ingredients:

• 1 cup uncooked long grain white rice + 2 cups water
• 2 cups water 
• 2 cups beef broth
• 1 10-ounce can tomato sauce
• 1 pound lean ground beef
• ¼ pound hot Italian pork sausage, casing removed
• 3 cups chopped red, yellow, orange and green peppers
• 1/2 large onion, diced.
• 1 cup finely grated Parmigiano-Reggiano cheese, plus more for topping
• 1 (10 ounce) can diced tomatoes
• ¼ cup chopped fresh Italian parsley
• 4 cloves garlic, minced
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 pinch ground cayenne pepper
• 1 tablespoon balsamic vinegar
• 1 tablespoon packed brown sugar
• ¼ teaspoon crushed red pepper flakes
• Chopped fresh parsley, optional

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Directions:
Cook rice according to instructions. 

In a Dutch oven or stock pot over medium heat, add one tablespoon cooking oil. 

Add diced onions and cook until soft, about 2 minutes. 

Stir in beef and pork, and cook until no longer pink, breaking until crumbled. 

Drain away excess fat from pot. 

Stir all remaining ingredients, except parsley and cheese; bring to a boil. 

Reduce heat; simmer, uncovered, until peppers are tender, about 20-30 minutes.

Add cooked rice; simmer, uncovered, 5 minutes longer. 

Stir in Parmesan.

Top with chopped fresh parsley and grated parmesan cheese, as desired, and serve.