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Stuffed Pepper Soup Recipe 01/18/12

Nothing tastes better than a big bowl of soup on a chilly day. This recipe is full of mouth-watering flavor. Serve with a crusty roll or corn bread and you’ve got a filling meal.

Stuffed Pepper Soup

1 lb ground beef
1 md bell pepper, chopped
1 c finely diced onion
1 can(s) 29 oz diced tomatoes, undrained
1 can(s) 15 oz can tomato sauce
1 can(s) 14 oz chicken broth
1/4 tsp thyme, dried
1/4 tsp dried sage
2 c cooked rice
1 c cheddar cheese, grated

In large pot brown ground beef, drain off fat and add onions and peppers, cook until the onions are translucent.

Add tomatoes, tomato sauce, broth, thyme and sage stir.

Cover and let simmer for 30-40 minutes until peppers are tender. Add two cups cooked. Serve.

Top off bowls with shredded cheddar cheese.