Stuffed Pepper Soup

I don’t know why, but stuffed pepper soup always turns out better when I make actual stuffed peppers first. 

Mix the following together in a bowl:

1 pound ground beef

1 cup uncooked rice (I like basmati)

1 chopped onion

salt and pepper 

 

Cut the stem off and seeds out of green peppers, then stuff with beef mixture.

Cover green peppers in tomato sauce and cook in a 375 degree oven for 1 – 1.5 hours (depending on the size of your peppers, the larger the peppers the longer you will cook them). Cut open a pepper to make sure that the rice and meat are thoroughly cooked, if not cook longer. The peppers should be very easy to cut into and apart.

Allow to cool some and coarsely cut the peppers up creating small pieces of everything. Add more sauce and water until the soup is a thick and hearty consistency. Heat up or store for later. 

This soup freezes well.