| Good Morning, Wednesday September 8, 2010 9:22 am |
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Stuffed Green Pepper Soup
2 lb ground chuck
4-5 green bell peppers, chopped
1 C finely diced onion (optional)
1 (15 oz) can diced tomatoes
1 (15 oz) can diced tomatoes with green chiles
1 (29 oz) can diced tomato sauce
6 C broth - either beef or chicken (or just water and bullion)
1/4 t each of dried thyme, Italian seasoning and cilantro
salt and pepper to taste
2 C cooked rice (white or brown)
t = teaspoon
T = tablespoon
C = cup
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In a large pot, brown meat. Drain fat and add pepper and onion. Lightly brown the veggies until they`re sauteed thoroughly.
Add tomatoes, tomato sauce, broth, and seasonings. Cover and simmer for 30 to 45 minutes, until peppers are tender. Add the cooked rice. Stir every 5-10 minutes so the rice doesn`t stick to the bottom of the pan. Enjoy!
Makes 10-12 servings.
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