Frank and Vanessa and I have been doing alot of hibernating since the weather has turned frigid. And I have been eating lots of warm things—mostly soup. The one that has been on the menu this week is Stuffed Pepper Soup. I thought I would stop by today and share it with you.
Stuffed Pepper Soup
|Meal type||Main Dish, Soup|
- 1/2 cup Uncle Ben's Long Grain and Wild Rice
- 3 tablespoons seasoning mix (from the pkg. of rice)
- 1 green pepper (diced)
- 1 red,yellow or orange pepper (diced)
- 1 Medium onion (diced)
- 1-26 oz. jar Chunky Tomato Pasta Sauce (your favorite brand)
- 1-14 1/2 oz can Italian diced tomatoes (undrained)
- 2-14 oz. cans beef broth
- 1lb ground beef
- salt and pepper to taste
You can also use the ready-to-serve rice that is pre-cooked and comes in a little pouch. If you use this method, you will need to decrease your broth to 1 can. Play around with the recipe and make it to your liking. Of course as with most soups, it is better the next day. It is also good with some shredded mozzarella or parmesan cheese sprinkled on top. Enjoy!
|In a Dutch Oven or large pan, brown the ground beef with the peppers and onions. Drain if necessary. Stir in the pasta sauce, tomatoes, broth and seasoning. Bring to a boil and then turn down to a simmer for 30 minutes to an hour. Stir in rice and cook until rice is tender. This will probably take another 20 minutes.|