Stuffed Pepper Stoup (Stew + Soup)
When the temperatures fall below the 65 in LA, . . .I crave comfort food! And since I am staying clean with my diet. I knew I needed a hearty veggie stew/soup, or like Rachael Ray refers to it as a Stoup! It's thickens up as it cooks. But I seriously crave this dish all the time. It's one of those everyone in the pool, low simmer, stir occasionally, . . .and it freezes soooo well!
Ok, while your mouth is watering, . . .let's just get to what you need:
What You Need:
2 lb ground beef, lean
2 c red peppers, diced or sliced
2 c yellow or orange, diced (honestly it's your preference, I just think red & yellow were pretty)
1 box of Uncle Ben's Fast Cooking Wild rice & seasoning packet
1 can of Diced Tomato
1 can of Tomato Sauce
1 medium onion, diced
3 c water
2 mini beef bouillon cubes or 1 large cube
Salt & Pepper to taste
Fry up your beef & sauté onions at the same time then drain off grease and place in a large soup pot.
Add the diced tomatoes, tomato sauce, water, and bouillon cubes.
Then add the box of Uncle Ben's Fast Cooking Wild Rice & seasoning to the pot also.
Dice or slice up all your peppers and place in the soup pot.