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Mike Waters
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Stuffed Pepper Soup

All the tastiness of stuffed peppers, ready in a fraction of the time of making the oven version.  Great for weeknight suppers!

1 package (8.8 oz) ready to serve long grain and wild rice
1 pound lean ground beef
2 cups chopped green peppers
1 cup chopped onion
1 jar (26 oz) chunky tomato pasta sauce
1 can (14-1/2 oz) Italian diced tomatoes, undrained
1 can (14 oz) beef broth

Prepare 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.

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03/19/2013 9:44AM
Stuffed Pepper Soup
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