Picture Perfect Cooking

I used to make stuffed peppers years ago, but I was really the only one who liked them so they fell off the cooking list.  I had never thought of making that dish into a soup, but I am sure glad that The Country Cook did.  This is her recipe and it is really tasty.  It is also quick and easy which is always a plus for a weeknight meal around here.  After working all day, I like to fix something that is homemade, good for us and easy too!

I need to tell you about the photos in this post.  When I read her recipe, I read two cups of rice so I cooked two cups of rice which turned into about 4 cups of cooked rice., BUT it was supposed to be two cups of COOKED rice so my photos are really rice-heavy.  Oops!  The soup still tasted great though so no harm, no foul. 

1/2 lb. ground beef

2/3 cup diced onion

1 cup diced bell pepper

29 oz. no salted added diced tomatoes (I used home grown frozen.)

14 oz. can tomato sauce

14 oz. beef broth

1/2 tbsp. sugar

1 tsp. garlic powder

2 cups cooked long grain rice

salt and pepper to taste

Cook the rice according to package directions and set aside.  In a large pot, brown the ground beef with the onion and bell pepper until the meat is cooked through.

Add the remaining ingredients except the salt & pepper and stir to combine.  Simmer for 30 minutes and then season with salt and pepper.

This would be great topped with shredded cheese or sour cream.