Stuffed Pepper Soup

• 2 whole Bell Peppers, Diced
• 1 pound Lean Ground Beef
• 1 quart Chicken Stock Or Beef Broth
• 1 quart Tomato Juice
• 3/4 cups Tomato Paste
• 1 whole Shallot, Diced
• 1/3 cups Brown Rice, Uncooked
• 1 Tablespoon Olive Oil
• 1 dash Salt And Pepper

1. Drizzle about a tablespoon of olive oil in a soup pot. Add the diced shallot and ground beef and cook until the meat is browned. Season with salt and pepper.
2. Add the stock/broth, tomato juice, and tomato paste. Simmer until the tomato paste has been incorporated into the soup.
3. Add the diced bell peppers and simmer about 10 minutes. Add the uncooked brown rice and simmer until the rice is tender, approximately 30 to 40 minutes. The rice will thicken the soup and you can continue to simmer the soup until it's thick enough for you. (I made mine pretty thick since I was going to spoon it over mashed potatoes.)
4. Salt and pepper to taste.

bell peppers, ground beef, chicken, tomato juice, tomato paste, shallot, brown rice, olive oil, salt

Taken from tastykitchen.com/recipes/soups/stuffed-pepper-soup-2/ (may not work)