Stuffed Pepper Soup

By Lsweetnell

Serve 6 (or 3 hungry bikers)
398 cals 5.6g fat (1.9g saturated) (without cheese)

Ingredients

• 1 lb LEAN ground beef
• 1 lg onion, diced
• 2 cups cooked rice
• 1 can Hunts flavored diced tomatoes (Red pepper and fennel, roasted garlic, sweet onion etc) (14.5oz can)
• 1 can tomato sauce (14.5oz can)
• 1 tsp dried oregano
• 1 tsp basil
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 box chicken stock (32oz)
• 2 cups water
• 2 tbsp powdered beef stock
• 3 bell peppers (I use 1 big green pepper then 4-5 red and 4-5 yellow BABY bell peppers)
• Cheese for topping (optional)
• Fresh cracked black pepper for garnish (optional)

Details

Adapted from food.kaarepye.com

Preparation

Step 1

In a large soup pot coated with cooking spray, over medium-high heat, brown the grown beef with the onions and rice. I know that sounds odd, but browning the rice gives it a nice nutty flavor – do not allow it to burn!!
Meanwhile dice your peppers into small ½” pieces, set side
Add in the diced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock, water, and powdered beef stock, then allow it to come to a boil.
Reduce heat, cover and allow it to cook 20 minutes then add the peppers and allow it to cook another 20-30 minutes (some types of rice may need longer cooking times)
Serve with cheese on top (optional)