Unstuffed Pepper Soup

If you saw my Unstuffed Green Peppers recipe you learned that I prefer my green peppers chopped up rather than used as cups.  One day here recently I thought that I would try it with a bit more liquid and made it in a soup.  It's a nice change up from the casserole style meal.

The canned tomatoes and sauce can be salty it was good to use my homemade broth where I can control the salt.  You can use water (which I have done in a pinch and it is still delicious) or use a lower sodium broth.

After eating it as a meal and making lunch portions with what was left there weren't any for the freezer.  Next time I will double the recipe and put some away for quick meals. Another afterthought I had was to use the crock pot next time.  I'll work on that and update this when I do!

Unstuffed Pepper Soup                                                                          Printable Recipe

1-1/2 pounds ground beef

2/3 chopped green peppers

2/3 cup chopped onion

28 ounce can diced tomatoes

8 ounce can tomato sauce

1-1/2 Tablespoons Worcestershire

1-2 cups beef broth (or water)

1/2 cup instant brown rice (I used Uncle Ben's)

Cook ground beef and veggies in skillet until meat is no longer pink and veggies are soft. Drain if needed.

Add tomatoes, tomato sauce, Worcestershire, rice, and broth (or water.) 

Cover and simmer on stove stirring occasionally for 15 to 20 minutes or until rice is cooked through.  You can add more water if you like a bit more soupy dish or uncover and simmer down to make it more thick.

FREEZER FRIENDLY:  Make extra.  Cool, put in vacuum seal bags and seal shut.  Great for nights you don't have time to cook a meal.