When I was little, I remember my grandmother always making stuffed peppers for my brother and me.  However, we were too young to truly appreciate the recipe and ended up eating the filling and leaving the peppers behind.  Now that I love peppers, I've changed that habit quite a bit!  This recipe has all the flavors of stuffed peppers, only in a soup form.  It's fantastic and very healthy too!  (This one goes out to Rachie, who brought this one to my mind after asking for some good soup recipes.)

Stuffed Pepper Soup

(serves 6)

1lb ground sirloin
2 bell peppers, chopped  (I use 1 green and 1 red)
1 cup finely diced onion
1 (29oz) can diced tomatoes
1 (15oz) can tomato sauce
1 (14oz) can chicken broth
pinch of sage
pinch of thyme
salt and pepper to taste
1 cup white rice

1. In a large stock pot brown ground meat. Drain fat and add pepper and onion. Cook until onion is translucent, not letting them brown.
2. Add tomatoes, tomato sauce, broth, thyme, sage and season with salt and pepper. Cover and simmer for 30-45mins until peppers are tender.
3. 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.


 


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