Stuffed Pepper Soup

Ingredients

• 1 pound ground sirloin
• 1 green bell pepper , chopped
• 1 cup finely diced onion
• 1 can diced tomatoes , 29 ounce
• 1 can tomato sauce , 15 ounce
• 1 can chicken broth , 14 ounce
• 0.25 teaspoons dried thyme
• 0.25 teaspoons dried sage
• salt and pepper to taste
• 2 cups water
• 1 cup white rice

Instructions

1. 1

   Gather all ingredients.

2. 2

   Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

3. 3

   Add green pepper and onion; cook and stir until onion has softened and turned translucent, about 5 minutes.

4. 4

   Add tomatoes, tomato sauce, broth, thyme, and sage; season with salt and pepper. Cover and simmer until peppers are tender, about 30 to 45 minutes.

5. 5

   Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

6. 6

   Stir cooked rice into soup; heat through and serve.