Stuffed Pepper Soup

For cooking club last month, the theme was “Eww! I hate this ingredient, but let me try to make it taste ok.”  So the answer is: Cooked Peppers. Hate them! Not in fajitas or roasted red peppers or cooked peppers. However, this recipe was on point! I only had a little pepper bite here or there (so if you love the green pepper apart, I definitely recommend doubling that part of the recipe.) This is on my “make again” list. 

1 lb. ground beef

1 small onion, diced
1 large bell pepper, diced
1 can (29 oz.) diced tomatoes
1 (10 oz.) can tomato sauce
1 (14 oz.) beef broth
2 cups cooked rice (brown)
1 tbsp. sugar
1 tsp. garlic powder
salt & pepper, to taste

In a large pot, add peppers, onions and ground beef. Cook over medium-high heat. (drain grease)

Add to the drained beef mixture: diced tomato, tomato sauce, and beef broth.  Bring to a boil. 

Add cooked rice. 

Simmer on low heat for 30 minutes or longer,  adjusting salt and pepper.

Serve warm (and if you want, top with cheese)! 

Original Recipe: 

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