Stuffed Pepper Soup - 2

Ingredients

  • 1 lb LEAN ground beef
  • 1 lg onion, diced
  • 2 cups rice (I love to use wild 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)

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)