Stuffed Bell Pepper Soup....warms your soul!

STUFFED BELL PEPPER SOUP

4 bell peppers cut into bite-size pieces (I like to use one in each color)

Olive oil and salt and pepper to taste

Place chopped peppers onto a shallow baking sheet and drizzle with olive oil and salt and pepper.  Bake at 400 for 20 minutes.  Meanwhile, cook the beef.

1 ½ lb. ground beef

½ cup onion, chopped

3 cloves garlic, chopped

In a large soup pot, brown beef, onion and garlic together; drain and place the meat mixture back into the large soup pot, and add the following ingredients:

1 tablespoon flour (stir into meat)

Bell peppers

1 can beef broth

½ to ¾ cup brown sugar

1 can tomato soup+ 2 soup cans full of water

1 (28-ounce) can crushed tomatoes

4 tablespoons beef granules

Salt and pepper to taste

Dash of cayenne pepper

2 tablespoons Tony Chachere’s seasoning

2 bags cooked Success Rice

Stir well, bring to a soft boil then cover and simmer on low for one hour or as long as you would like.  I serve this with cornbread or garlic bread and a nice salad.  It’s delicious!