stuffed pepper soup

How To Make stuffed pepper soup

• 1

  Spray the inside (bottom only) of a large pot with a cooking spray. (I use an olive oil cooking spray.)
• 2

  Add the ground beef and onions to the pot.
• 3

  Cook the ground beef and onions over medium heat for about 6 minutes, or until the meat is brown, and the onions are tender.
• 4

  Now add in the minced garlic, but only cook the garlic for just 1 minute.
• 5

  If there is any excess grease in the pot, then drain off the grease in a colander. (Since I used 90% lean ground beef, there really wasn't any excess grease in the pot, so I didn't have to drain it.)
• 6

  Add the cooked beef/onion mixture back to the pot, then add in the ground pepper, ground sage, ground thyme, seasoned salt, chicken broth, tomato paste, the cut-up tomatoes, and the diced bell peppers. Stir well, so the tomato paste is incorporated into the soup.
• 7

  Bring the soup to a boil, and then reduce the heat to a low simmer.
• 8

  Cover the pot and simmer the soup for 30 minutes. (Be sure to stir the soup a few times while it's simmering.)
• 9

  While the soup is simmering, I start cooking the rice and water together.
• 10

  In a small saucepan, add the 1-cup of water, and bring it to a boil.
• 11

  Once the water comes to a boil, add in the rice, stir the rice, then reduce the heat to a low simmer.
• 12

  Cover the saucepan, and simmer the rice for about 11 minutes, or until all the water has absorbed into the rice. (I stir the rice a few times while it's simmering, so the rice doesn't stick to the pan. Also... I did want to mention, the cooking instructions on the back of the bag of rice, states to cook it for 15 minutes, but I found I only needed to cook the rice for 11 minutes.) Once the rice has absorbed all the water, remove the saucepan from the heat.
• 13

  Once the soup is done simmering, then add the cooked rice to the pot; stir, and finish heating the soup through before serving.
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