Sweet Stuffed Bell Pepper Soup

This soup looks like fall in a bowl. That is if you use one pepper in each color. Or use just red and green and you have a Christmas soup. I discovered this soup from the Weight Watchers Recipe Review Board. There are several versions out there, but this is the first recipe I tried and I remain loyal. I have modified the proportions a little. The original recipe used a portion of a pound of beef and a portion of a box of stock. I did not like having the leftover ingredients, I wanted more soup. I have made this soup with both beef and turkey, both are wonderful. Taste just like stuffed peppers but there is no stuffing and baking. You can top with some parmesan cheese if you like. That is what my sister would do.

Sweet Stuffed Bell Pepper Soup

Makes 6 servings

Ingredients

Medium onion, diced

Salt and black pepper to taste
Pinch of red pepper flakes

16 oz lean ground beef or turkey

3 cloves garlic, minced

4 bell peppers, chopped (use any color combination you like)

1 (14.5 oz) can stewed tomatoes

1 (14.5 oz) can diced tomatoes

4 cups beef or chicken broth

1/2 cup uncooked brown rice

Parmesan (optional)

Directions

Spray a large pot with non-stick cooking spray and heat over medium heat. Add the onion and garlic, sprinkle with salt & peppers and allow them to sweat for a few minutes. Add the ground beef and brown. While the beef is browning, chop the peppers, and puree the stewed tomatoes in the blender. Once the beef is brown, stir in the chopped peppers and the diced tomatoes. Let the flavors mix a bit. Add the pureed stewed tomatoes and broth. Add the rice and raise the heat to high. Bring everything to a boil then cover and reduce to a simmer. Continue to simmer for about 30 - 40 minutes until rice is tender. Serve with a sprinkle of parmesan if you like.

Linking to:
See Ya in the Gumbo
It's Fall Y'all
Fall Into the Holidays
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky