Stuffed Pepper Soup

Ingredients

• 1 lb lean ground beef
• 1 large onion, diced
• 1 cup uncooked rice
• 1 (14.5 oz) can diced tomatoes
• 1 (14.5 oz) can tomato sauce
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 32 oz chicken stock
• 2 cups water
• 2 tbsp beef bouillon powder
• 3 sweet bell peppers, diced
• 1 tbsp olive oil
• grated cheese, for serving, optional

Directions

1. Heat the oil in a large skillet over medium-high heat. Brown the beef with the onion, breaking it up as it cooks. Stir in the rice and cook for 1-2 minutes without letting it burn.
2. Transfer the mixture to a large pot. Add the tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock, water and bouillon. Bring to a boil.
3. Reduce the heat, cover and simmer for 30 minutes. Add the bell peppers and simmer for another 15-20 minutes, or until the rice is tender. Add a little water if the soup becomes too thick.
4. Taste and adjust the seasoning. Serve with grated cheese, if desired.