Stuffed Green Pepper Soup

Original Recipe: http://allrecipes.com/recipe/234207/stuffed-green-pepper-soup/

Prep 15 m
Cook 45 m
Ready In 1 h

Ingredients

Check out the link above. It is for a much larger quantity.

• 1 tablespoon vegetable oil
• 1-2 green bell peppers, diced small (Use any peppers you like - mix and match)
• 1/2 -1 onion, diced small, as desired
• 1 clove garlic, minced
• 1 1/4 to 2 pounds ground beef as desired
• 16 oz low sodium beef broth (You may need to add more later since the cooked rice will soak up some liquid)
• 1 can tomato soup.
• 1 (28 ounce) can petite diced tomatoes in juice(About 2 lbs fresh tomatoes). (I used about 2/3 of a pound fresh tomatoes)
• 1 tablespoon worcestershire sauce
• 1/2 teaspoon ground black pepper
• 4 cups beef broth(for cooking the rice)
• 2 cups brown rice

Directions

Heat vegetable oil in a large pot over medium heat. Cook and stir bell pepper, onion, and garlic in hot oil until soft, 5 to 7 minutes, or until soft.

Break ground beef into small chunks and add to the pot; cook and stir until completely browned, 7 to 10 minutes more. Drain excess fat and return pot to heat.

Stir the 16 ounces of beef broth, diced tomatoes, tomato soup, worcestershire sauce, and pepper into the beef mixture; bring to a simmer and cook until the flavors marry, about 30 minutes.

While the soup simmers, bring the 4 cups of beef broth and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes; stir into the soup.

Even with fully cooked rice, the rice soaked up most of the liquid before the leftovers were put away. The next day it was the consistency of a goulash.  Just as good though.