Stuffed Pepper Soup

45m
Serves 6
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Directions

  1. 1Add olive oil to a large pot and brown 1 pound of ground beef.
  2. 2Add 1 medium chopped onion.
  3. 3Add 2 cloves of minced garlic.
  4. 4Add 1 teaspoon each of salt and pepper.
  5. 5Add 1 cup each of diced red and green bell peppers.
  6. 6Add 1 teaspoon each of dried basil and dried parsley.
  7. 7Add 1 teaspoon each of mustard powder and onion powder.
  8. 8Add 1 (15 ounce) can of diced tomatoes with green chilies.
  9. 9Add 1 teaspoon of Worcestershire sauce and 1 teaspoon of brown sugar.
  10. 10Add 1 (24 ounce) can of tomato sauce.
  11. 11Add 1 cup of beef broth and 3 cups of chicken broth.
  12. 12Stir well and bring to a simmer. Cover and simmer for 30 minutes.
  13. 13In a separate pot, cook 1 cup of rice according to package directions (about 15 minutes). Let it sit, covered, for 10 minutes.
  14. 14Add 1 cup of shredded cheese to the soup and stir until melted.
  15. 15Serve the soup over cooked rice. Garnish with fresh parsley, if desired.

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium, chopped onion
  • 2 cloves, minced garlic
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup each red and green diced bell peppers
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon mustard powder
  • 1 teaspoon onion powder
  • 1 15 ounce can diced tomatoes with green chilies
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon brown sugar
  • 1 24 ounce can tomato sauce
  • 1 cup beef broth
  • 3 cups chicken broth
  • 1 cup rice
  • 1 cup shredded cheese

Equipment

large potsmall pot