Un-Stuffed Pepper Soup

[QSis]

I wanted to use up some of my garden peppers and this recipe looked like a good way to do it.

Warning: it makes a TON of "soup"! I put the word "soup" in quotes because the rice soaks up a lot of the liquid - I don't have a problem with that.

Lunches for me and a friend all week!

Lee

Unstuffed Pepper Soup http://allrecipes.com/recipe/236135/unstuffed-pepper-soup/print/?recipeType=Recipe&servings=12
Ingredients

• 3 cups water
• 1 1/2 cups uncooked white rice
• 1 1/2 pounds lean ground beef
• 3 large green bell peppers, chopped
• 1 large onion, chopped

• 2 (14 ounce) cans beef broth
• 2 (10 ounce) cans condensed tomato soup
• 1 (28 ounce) can crushed tomatoes
• 1 (4 ounce) can mushroom pieces, drained

Directions

1. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
2. Heat a large pot over medium-high heat. Cook and stir beef, bell peppers, and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
3. Pour broth and tomato soup into the pot; add crushed tomatoes and mushroom pieces. Bring the soup to a boil, reduce heat to medium-low, cover the pot, and simmer the soup, stirring occasionally, until the vegetables are tender, 30 to 40 minutes.
4. Stir rice into the soup, breaking clumps into individual grains; cook until the rice is hot, about 5 minutes.

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Printed From Allrecipes.com 10/3/2016