Stuffed Pepper Soup
Ingredients
- 1-pound ground sirloin
- 1 green bell pepper, chopped
- 1 cup onion, finely diced
- 1 29-ounce can diced tomatoes
- 1 15-ounce can tomato sauce
- 1 14-ounce can chicken broth
- 1/4 tsp. dried thyme
- 1/4 tsp. dried sage
- Salt and pepper, to taste
- 1 cup white rice
Instructions
- In a large stock pot, brown ground meat.
- Drain fat; add pepper and onion.
- Cook until onion is translucent, not letting them brown.
- Add tomatoes, tomato sauce, broth, thyme, sage and season with salt and pepper.
- Cover and simmer for 30 to 45 minutes, until peppers are tender.
- In another saucepan, boil 2 cups water and add rice.
- Cook until rice is tender and then add to soup.
- Heat soup through and serve.
