Stuffed Bell Pepper Soup

My family loves this soup. I serve each bowl with a handful of shredded cheddar cheese on top.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 2  lbs ground beef
• 2 1⁄2 green bell peppers, chopped
• 1  onion, chopped
• 1 (29 ounce) can tomato sauce
• 1 (29 ounce) can diced tomatoes
• 2  cups beef broth
• 2  cups water
• 1⁄4 cup brown sugar
• 3  garlic cloves, minced
• 2  teaspoons salt
• 1  teaspoon ground black pepper
• 1 1⁄2 teaspoons  italian seasoning
• 1  tablespoon Worcestershire sauce
• 2  cups cooked white rice

Directions

1. In a Dutch oven brown beef over medium high heat. Drain off any fat.
2. Add the peppers, onion, and garlic to the browned meat and saute for 3 minutes.
3. Stir in the tomato sauce, diced tomatoes with juice, beef broth, water, brown sugar, salt, pepper, Italian seasoning and worcestershire sauce. Reduce heat to low, cover and simmer for 30 to 45 minutes.
4. Stir in rice and heat through.