All the deliciousness of stuffed peppers with none of the hassle, this soup is superb!
1 package (about 8oz) long grain and wild rice
1 pound lean ground beef
2 cups chopped green peppers (if using frozen peppers--thaw first) (fresh--about 3 peppers)
1 cup chopped onion (one medium to large onion should do it)
1 jar (26oz) chunky tomato pasta sauce
1 can (14 1/2oz) Italian diced tomatoes, undrained
1 can (14oz) beef broth
Prepare your rice according to package directions. Meanwhile, in a large saucepan, cook the beef, green peppers and onion until meat is no longer pink; drain. Stir in the pasta sauce, tomatoes, broth and prepared rice; heat through.
Top with your choice--minced green onions or chives, seasoned croutons, cheese or sour cream!