Stuffed Pepper Soup

In heavy stock pot or Dutch oven over medium heat brown the Italian 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. Season with kosher salt and fresh ground black pepper to taste.