Stuffed Green Pepper Soup

I love the idea of stuffed peppers, but I always wind up eating the filling and leaving the pepper. I just never want to take a big bite out of a green pepper. When I found this recipe, I thought it was brilliant. This tastes even better than stuffed peppers because the peppers are chopped up into small pieces and you still have all that great filling. I served this with garlic bread...it just felt right.

Stuffed Green Pepper Soup:
2 lbs ground round
3 small green peppers, chopped with seeds removed
1 small onion, chopped
1 can chicken broth
1 - 14.5 ounce can peeled, crushed tomatoes
2 - 10 ounce cans tomato sauce
3 cups white rice, cooked
8-10 dashes of Worcestershire sauce
Salt & Pepper

Directions:
1. In a soup pot, cook ground beef in olive oil until browned
2. Add chopped onion and peppers and cook for 8 minutes
3. Drain grease
4. Add salt & pepper, chicken broth, tomatoes, and tomato sauce
5. Bring to a boil, then reduce heat and simmer for 45 minutes
6. Cook rice (I used Minute rice) in a separate pot

** The recipe says to add rice to each bowl and then top with soup....I added all the cooked rice after the soup had cooked. I really like this better. The rice absorbs some of the liquid, so it ends up a little more on the stew side than a real soup, but it turned out great. This recipe makes a lot, but we froze the leftovers for another night.