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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. ground chuck
- 1 lb. hot pork sausage (bulk)
- 1 red bell pepper (halved and divided)
- 1 yellow bell pepper (halved and divided)
- 1 green bell pepper (halved and divided)
- 1 yellow onion (diced)
- 3 garlic cloves (minced)
- 6 cups low sodium chicken stock (or broth)
- 29 oz. petite diced tomatoes (2 14.5-ounce cans)
- 2 tsp. Worcestershire sauce
- 2 beef bouillon cubes (diced)
- 2 tsp. fresh thyme leaves
- 1/2 tsp. dried oregano
- 1/4 tsp. crushed red pepper flakes
- 1 cup quick cooking brown rice
- kosher salt (unchecked▢, to taste)
- freshly ground black pepper (unchecked▢, to taste)
- chopped fresh cilantro (optional)
- shredded cheese (optional)
- breadcrumbs (optional)
- breadcrumbs (optional)
- crushed crackers (optional)
- 1 lb. ground chuck
- 1 lb. hot pork sausage
- 2 pepper (ways. Cut one half of each, into bite-size pieces, about ½-inch x 1-inch pieces and dice the other half. Place the pepper chunks into a small bowl and set aside.)
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- peppers
- onion
- vegetables
- garlic
- 1 yellow onion
- 3 garlic cloves
- chicken stock
- tomatoes
- Worcestershire sauce
- bouillon
- thyme
- oregano
- crushed red pepper
- brown rice
- meat
- 6 cups low sodium chicken stock
- 29 oz. petite diced tomatoes
- 2 tsp. Worcestershire sauce
- 2 beef bouillon cubes
- 2 tsp. fresh thyme leaves
- 1/2 tsp. dried oregano
- 1/4 tsp. crushed red pepper flakes
- 1 cup quick cooking brown rice
- rice
- soup
- salt
- black pepper
- kosher salt
- freshly ground black pepper
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