Stuffed Pepper Soup

• Meat

  • 1 lb Ground beef

• Produce

  • 3 cloves Garlic
  • 1 Green pepper
  • 1 Onion, small
  • 1 can Tomatoes

• Canned Goods

  • 2 tbsp Beef bouillon granules

• Pasta & Grains

  • 2 servings Minute ready to serve rice

• Baking & Spices

  • 1 tsp Pepper
  • 2 tsp Salt

• Liquids

  • 28 oz Water

Found on itisakeeper.com

Description

Directions

• In a large Dutch oven, cook beef and onions over medium heat until no longer pink; drain.
• Stir in the remaining ingredients except for rice; bring to a boil.
• Reduce heat; cover and simmer for 15 minutes or until peppers are tender.
• Stir in rice and simmer for 5 minutes more.