Welcome to Good 2 Eat, sponsored by Supreme Rice, where every Thursday, 2une In will be cooking with Chef Kevin Belton to show you a new and delicious recipe to try at home!

Stuffed Pepper Soup

1 lb. ground sirloin
1 lb. ground sausage
2 bell peppers, chopped
1 cup onion, diced
1 (29-ounce) can diced tomatoes
1 (15-ounce) can crushed tomatoes
2 cups chicken stock
¼ tsp. dried thyme
¼ tsp. dried sage
kosher salt and pepper to taste
2 cups stock
1 cup long grain rice

Heat a large skillet over medium-high heat. Cook and stir ground beef and sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

Add bell pepper and onion; cook and stir until onion has softened and turned translucent, about 5 minutes.

Add tomatoes, crushed tomatoes, stock, thyme, and sage; season with salt and pepper. Cover and simmer until peppers are tender, about 30 to 45 minutes.

Meanwhile, bring stock and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and stock has been absorbed, 20 to 25 minutes.

Stir cooked rice into soup; heat through and serve.