Stuffed Pepper Soup
2 lbs hamburger meat
1 to 2 green bell peppers (or you can use other types of bell peppers if you’d like)
1/4 to 1/2 of an onion (I use sweet yellow)
1 28 oz can of diced tomatoes, undrained
1 15 oz can of tomato sauce
1 can of Rotel, undrained
1 to 2 cups of rice (or 2 packages of Ben’s Ready Rice that you can zap in the microwave)
3 cups of beef broth
Salt, pepper and ground sage to taste (not too much sage, though!)
Chop up the bell peppers and onion and put in a big pot. Add the hamburger meat and cook until the meat is brown. Drain the grease. Add remaining ingredients. Simmer on low. Put in a bowl and top and top with shredded cheese.
Slow cooker option: You can make this in your slow cooker/crockpot (whatever you call it). Brown the hamburger (you don’t have to put the peppers and onions in with the hamburger meat this time); drain the grease. Add meat to slow cooker, then add diced tomatoes, tomato sauce, Rotel, beef broth, salt, pepper and sage. Cover and cook on low for 5 -6 hours. After 5 hours, fix the rice and add to the slow cooker. Put soup in bowl, top with desired amount of shredded cheese. Enjoy!
You can use no salt ingredients with this recipe. I use no salt diced tomatoes, no salt tomato sauce, no salt Rotel, and no salt Swanson’s beef broth.
Hope you all like it!