Stuffed Bell Pepper Soup

Recipe by Bobbie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 25mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Brown the ground beef, onion and garlic in large pot or Dutch Oven.
  • Then add the chopped green bell pepper (I cut it up and place it in my food processor and give it a couple quick rotations – just enough to grind a bit of it, while still leaving some of it in larger pieces).
  • Cook until the pepper is starting to get tender. Add rest of the ingredients, except cheese and rice and bring to a slow boil over low heat, stirring frequently to prevent sticking.
  • Decrease heat to a simmer and cover. Simmer slowly for 30 minutes, stirring often. Add the rice and cook another 15 minutes, stirring and watching carefully. This soup can get pretty thick in a short amount of time.
  • Add 1 cup of the cheese and stir until melted. Sprinkle individual servings with a little bit more of shredded cheddar (either mild or sharp) cheese.
  • Note: I put the stewed tomatoes in my food processor and pulse them for a couple quick rotations before adding them to the soup pot.
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