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Stuffed Pepper Soup

  • 2 lbs. ground beef, browned and drained
  • 1 yellow or white onion, chopped
  • 4 bell peppers, any color (we use a variety pack) seeded, stemmed and chopped
  • 4 cloves of minced garlic
  • 2 cans tomato sauce (15 oz.)
  • 2 cans diced tomatoes (14.5 oz.)
  • 2 c. chicken or beef broth
  • 1 tsp. dried basil
  • 1/2 tsp. oregano
  • 1/4 tsp. crushed red pepper flakes
  • salt & pepper to taste
  • 4 c. cooked white or brown rice
  • Cheddar cheese for topping

Brown and drain ground beef. Add to crockpot and reuse the pan with a splash of olive oil to sauté the onion, peppers and garlic for a few minutes on low. Add to the crockpot along with the tomato sauces, broth and seasoning. We usually cook it on low for several hours. Cook the rice according to directions and do not add to soup until ready to serve. Otherwise, the rice will get mushy and overcooked. Garnish with cheddar cheese. (Serves 8)

Nick McNeal covers high school sports, college sports and community events for The Cash-Book Journal. He graduated from Southeast Missouri State University with a degree in multimedia journalism and has lived in Cape Girardeau County for the past five years. He can be reached at cbjsports@socket. net.

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