Stuffed Pepper Soup

By arnoldh

Ingredients

• 1 pouch (8.8 ounces) ready-to-serve long grain and wild rice
• 1 pound ground beef
• 2 cups frozen chopped green peppers, thawed
• 1 cup chopped onion
• 1 jar (26 ounces) chunky tomato pasta sauce
• 1 can (14 - 1/2 ounces) Italian diced tomatoes, undrained
• 1 can (14 ounces) beef broth

Preparation

Step 1

Prepare rice according to package directions. Meanwhile, in a large saucepan, cook the beef, green peppers and onion until meat is no longer pink; drain. Stir in the pasta sauce, tomatoes, broth and prepared rice; heat through.