Stuffed Bell Pepper Soup

Robyn's Cookin''s Note:

I often crave stuffed bell peppers, but they're too much work for a typical weeknight meal. I'll keep my traditional recipe handy for special occasions, but this will otherwise be my go-to recipe for "stuffed bell peppers." This tastes EXACTLY like the "real thing," so it's totally company worthy (and I think the fact it's in a soup will be a fun novelty for guests). This recipe is an adaptation of Stuffed Green Pepper Soup. Note that all ground beef can be used if sausage is unavailable.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 8

Yield: 8.0

• 1 lb ground beef
• 1/2 lb Italian sausage
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 (28 ounce) cans diced tomatoes, undrained
• 3/4 cup uncooked brown rice
• 8 1/2 cups beef broth
• 3 green bell peppers, chopped
• 5 tablespoons brown sugar
• 2 tablespoons white vinegar
• 4 teaspoons steak sauce
• 1 teaspoon salt
• 1 teaspoon celery salt
• 1 teaspoon pepper
• Tabasco sauce
• 1 cup 2% cheddar cheese

Directions:

1. Saute the meat with the onion, garlic, andsalt and pepper.
2. Add green pepper to partially cook (about 5 minutes).
3. Add remaining ingredients.
4. Bring to a boil,.
5. Reduce heat and simmer 45 minutes, or until rice is cooked and peppers are tender.