Contest-Winning Stuffed Pepper Soup

  • 1 package (8.8 ounces each) ready-to-serve long grain and wild rice
  • 1 pound ground beef
  • 2 cups chopped green pepper
  • 1 cup chopped onion
  • 1 jar (26 ounces) chunky tomato pasta sauce
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
  • 1 can (14 ounces) beef broth

Prepare rice according to package directions. Meanwhile, in a large saucepan, cook the beef, green peppers and onion until meat is no longer pink; drain. Stir in the pasta sauce, tomatoes, broth and prepared rice; heat through.

For variation, try chicken, turkey or even venison instead of ground beef

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