Unstuffed Bell Pepper Soup

This is a great way to get the delicious flavors of stuffed peppers without all the work.

• Ready In: 1 hr
• Serves: 10-12

Ingredients

• 1 1⁄2 lbs lean ground beef
• 2 -3  large green peppers, chopped 1/2-inch size
• 1  large sweet onion, chopped 1/2-inch size
• 2  garlic cloves, minced
• 1 (15 ounce) can tomato sauce
• 1 (8 ounce) can tomato sauce
• 1 (15 ounce) can diced tomatoes
• 4  cups nonfat beef broth (32 oz carton)
• 1 (10 1/2ounce) can  beef consomme
• 2  cups water
• 1  teaspoon Worcestershire sauce
• 2  cups cooked white rice (not Minute rice)
• 2  teaspoons salt
• 1  teaspoon black pepper
• 1  teaspoon garlic powder
• 1  teaspoon onion powder
• 1 1⁄2 teaspoons  italian seasoning
• 1  teaspoon beef bouillon powder (optional)

Directions

1. In an 8 qt stockpot, brown ground beef until no longer pink.
2. Add the green peppers, onion and garlic. Sauté for 2 - 3 minutes. Add the tomato sauce, tomatoes, beef broth, consomme, water and the Worcestershire sauce; stir. Add the rice, salt, pepper, garlic powder, onion powder, and Italian seasoning; stir till combined.
3. Simmer with cover ajar for 20 - 30 minutes to blend flavors and heat through (if needed add the beef bouillon powder).
4. Serve with garlic bread topped with mozzarella cheese.
5. For Lower Fat: Reduce ground beef to 1 lb (93% lean); omit beef consomme and replace with non-fat beef broth.