Stuffed Bell Pepper Soup

6 servings

1 lb ground beef, or ground turkey
2 green peppers, sliced and diced [or 1 green/1 red]
1 medium onion, minced
1 teaspoon garlic powder [or 3 cloves, minced]
black pepper to taste
1 large can [28 oz] diced tomatoes, undrained [or 2 regular sized cans]
1 small [8 oz] can tomato sauce
24 oz beef broth [2 cups water with 2 tsp beef bouillon granules]
1 or 2 tsp Worcestershire Sauce
1.5 cups cooked rice
1/2 − 1 tsp Tabasco Sauce
salt to taste [add after beef broth so it isn’t too salty!]

2 cups shredded cheddar cheese

Brown the meat and drain the fat.
Add everything else, bring to a boil, then reduce heat and simmer, covered, for 30 minutes.

**Top each bowl with about 1/2 cup of rice and shredded cheese before serving. Or just add rice into soup and top with cheese.

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