Stuffed Pepper Soup is a recipe based loosely off of Mama's Stuffed Peppers, only in a warm, filling soup that is perfect on a cool day!
1poundground beefor sausage
28ouncecan diced tomatoes
15ouncecan tomato sauce
1 to 2poundpackage frozen pepper and onion blendMine was 1 lb, 6 oz
4cupsricecooked (for serving)
In large pot or dutch oven, brown beef over medium high heat until no longer pink. Drain, if needed. Add onion and pepper blend and continue cooking until peppers are tender and onions are slightly translucent.
Stir in all other ingredients except for rice. Bring to a boil over medium heat and then reduce heat and simmer for about thirty minutes, stirring from time to time.
Stir in rice to each bowl or the whole pot just before serving.