Stuffed Pepper Soup

My Mother-in-law’s Stuffed Pepper Soup

This soup is absolutely amazing in the fall and winter! It is perfect with a loaf of crusty bread! Dominica made this soup for me when Aaron and I started dating and I LOVED it! I make it often, and have tweaked it a little. Every time I make it I think of my wonderful mother-in-law! Perfect for someone who loves stuffed peppers, this soup has the same great taste but less work!

1 large can crushed tomatoes (I use the ones flavored with garlic or basil)

2 cartons beef broth

1 lb ground chicken or turkey

2 green peppers, diced

1 large onion, diced

1 cup brown rice

3 tablespoons minced garlic

Oregano

In a large skillet, brown the chicken or turkey. Season with oregano, salt and pepper. Add the minced garlic. Next, add the diced onion and peppers. Once the meat is browned, set aside. In a large stock pot, add tomatoes, beef broth, and rice. Bring this to a low boil so the rice can cook slowly. Add the meat and garlic mixture, stir. Cover so the rice can steam and let it slowly cook for at least 45 minutes, or until the rice is tender. Check the thickness of the soup. Add more broth, garlic, and oregano to taste for your family’s liking. I add crushed red pepper flakes, garlic powder or chili powder for an extra kick.