Stuffed Pepper Soup

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Stuffed Pepper Soup



2 lb lean ground beef
1 1/2 cups green bell peppers, diced
1 small onion, diced
3 to 4 cloves garlic, minced
1  15 oz can tomato sauce
1  14.5 oz can Muir Glen™ organic diced tomatoes, undrained
1  32 oz carton Progresso™ beef-flavored broth
1 cup water
2 tbsp packed brown sugar
2 tsp salt
1 tsp pepper
4 cups cooked rice
Shredded cheese, if desired

Brown beef in nonstick CanCooker over medium-high heat for 6 minutes, stirring occasionally, until thoroughly cooked. Stir in all remaining ingredients except rice and cheese.

Cover and cook on low heat for 15 minutes.

Remove from heat and gently stir in cooked rice until heated through.

Serve soup topped with cheese.