Stuffed Pepper Soup Recipe - by "Biker Chick"

Stuffed Pepper Soup

from: Biker Chick's Kitchen

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                                   Serve 6 (or 3 hungry bikers)
 
398 calories, 5.6g fat (1.9g saturated) (without cheese)
 
1lb LEAN ground beef
1 lg onion, diced
1 cup uncooked or 2 cups cooked rice (I love to use wild rice)
1 can Hunts flavored diced tomatoes (Red pepper and fennel, roasted garlic, sweet onion etc) (14.5oz can)
1 can tomato sauce (14.5oz can)
1 tsp dried oregano
1 tsp basil
½ tsp salt
¼ tsp pepper
1 box chicken stock (32oz)
2 cups water
2 tbsp powdered beef stock
3 bell peppers (I use 1 big green pepper then 4-5 red and 4-5 yellow BABY bell peppers)
Cheese for topping (optional)
Fresh cracked black pepper for garnish (optional)
 
In a large soup pot coated with cooking spray, over medium-high heat, brown the grown beef with the onions and rice. I know that sounds odd, but browning the rice gives it a nice nutty flavor – do not allow it to burn!!
 
Meanwhile dice your peppers into small ½" pieces, set side
 
Add in the diced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock, water, and powdered beef stock, then allow it to come to a boil.
 
Reduce heat, cover and allow it to cook 20 minutes then add the peppers and allow it to cook another 20-30 minutes (some types of rice may need longer cooking times)
 
Serve with cheese on top (optional)
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