Stuffed Bell Pepper Soup

Stuffed Bell Pepper Soup

1 lb Lean Ground Beef 
2 Tbsp Olive Oil, Divided 
Salt, Pepper, Tony's Chachere and Garlic Powder to Taste 
1 Onion, Chopped
3/4 Cup Chopped Red Bell Pepper (about 1/2 of pepper) 
3/4 Cup Chopped Green Bell Pepper
2 Cloves Garlic, Minced 
2 (14.5 oz ) Cans Petite Diced Tomatoes
1 Can Tomato Soup or Tomato Sauce (I used the soup)
1 (14.5 oz Can) Beef Broth
2 1/2 Tbsp Chopped Fresh Parsley (or half of that dried)
1/2 Tsp Dried Basil
1/4 Tsp dried Oregano
1 Cup Uncooked Rice 

In large pot, heat 1 Tbsp Olive Oil over Medium Heat. Once hot, add ground beef and season with salt, pepper, Tony's, garlic powder. Drain beef and put aside on plate. 

Heat remaining 1 Tbsp olive oil and add onions, and both bell peppers, and saute 3 minutes, then add garlic and saute another 30 seconds longer. Pour in diced tomatoes, soup, broth and add parsley, basil, oregano and cooked beef. Adjust seasoning. Bring to light boil and reduce heat to low. Cover and simmer, 30 minutes. 

While soup simmers, prepare rice according to package. Strain and rinse your cooked rice and then once soup is finished, spoon in desired amount of rice. I used almost all, but not quite. The first day it will be like a thick soup. The following days, it will be like a stuffed pepper that you cut open on your plate, so if you want, you can add a little more soup or tomato sauce to make it like soup again, but great without. Also, some people like cheese on top of their peppers, so you can sprinkle some on top of your soup after you place in bowl. You can also add the rice to your bowl and pour soup on top if you want to eat it over several days. Enjoy!