Sunday, April 19, 2009

Stuffed Green Pepper Soup

Stuffed Green Pepper Soup

2 lbs hamburger
2 cups uncooked rice
4 green peppers (chopped)
1 large onion (chopped)
4 stalks celery (chopped)
8 ounces fresh mushrooms (chopped)
3 garlic cloves (minced)
4 (29 ounce) cans tomato sauce
1 (29 ounce) can diced tomatoes
2 tablespoons fresh basil (minced) or 2 teaspoon dried basil
salt and pepper (to taste)

In a 12" skillet cook hamburger and onion for 10 minutes or until meat is browned and no longer pink.
Add garlic and cook just until fragrant. Set aside.
In a medium saucepan bring 2 cups water to a boil. Add uncooked rice, cover and remove from heat for 5 minutes, fluff with fork and set aside.
In 6-quart crock pot or dutch oven add hamburger mixture, green peppers, celery, mushrooms, tomato sauce, diced tomatoes, basil, salt and pepper.
Cook at low temperature just until peppers are softened but still have a little crunch to them.
Add rice and serve.

I used brown rice I cooked last night. I also added a 1/2 of an onion when I browned the beef.

*****Edit to add this was fabulous & easy!!******

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