Stuffed Bell Pepper Soup

• 2 cans condensed tomato soup
• 3/4 to 1 cup red or green (or both) bell peppers, diced
• 1 cup white rice
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 1 teaspoon basil
• Optional
• 1/2 pound ground beef
• 1/4 cup Worcestershire sauce
• ground cayenne pepper, to taste

1. 1. Add the cans of soup with two cans of water along with the peppers, onions, garlic and basil into a pot and heat on medium-high.
2. 2. Optional step, omit to make this dish vegetarian. In a skillet, brown the ground beef and drain off the excess fat. Pour Worcestershire sauce over the ground beef and sprinkle with cayenne pepper and simmer until the liquid is cooked in, then add the meat to the pot.
3. 3. Prepare the rice using a rice cooker or on the stovetop, and add the cooked rice into the soup.
4. 4. Bring the soup to a boil, reduce heat and simmer for 5 to 8 minutes or until the vegetables are cooked through.

tomato soup, red, white rice, onion, garlic, basil, ground beef, worcestershire sauce, ground cayenne pepper

Taken from www.epicurious.com/recipes/member/views/stuffed-bell-pepper-soup-1235153 (may not work)