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Title: Contest-Winning Stuffed Pepper Soup
Categories: Beef, Vegetables, Rice, Sauces
Yield: 8 servings

8 13/16 oz Box ready-to-serve long
- grain & wild rice
1 lb Ground beef
2 c Chopped bell peppers
1 c Chopped onion
26 oz Chunky tomato pasta sauce
14 1/2 oz Can Italian diced tomatoes,
- undrained
14 oz Can 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, crumbling beef;
drain. Stir in the pasta sauce, tomatoes, broth and
prepared rice; heat through.

Tracy Thompson, Cranesville, Pennsylvania

Makes: 8 servings (about 2-1/2 quarts)

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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... Vegetables seldom get the treatment they deserve there.
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