Stuffed Pepper Soup

• 1 1/2 pounds 90%-lean ground beef
• 1 large sweet onion, chopped
• salt and ground black pepper to taste
• 4 bell peppers, stemmed and chopped
• 6 cups chicken stock
• 2 cups prepared salsa
• 2 cups tomato sauce
• 2 cups chopped canned tomatoes
• 1 cup canned black beans, drained
• 2 cups cooked rice
• 2 cups frozen corn

1. Heat a Dutch oven over medium-high heat. Cook and stir beef, onion, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add bell peppers; cook and stir until peppers are softened, about 5 minutes.
2. Mix chicken stock, salsa, tomato sauce, canned tomatoes, and black beans into ground beef mixture; bring to a boil. Reduce heat to medium and simmer for 45 minutes. Add rice and corn and simmer for 30 minutes more. Season soup with salt and pepper.

ground beef, sweet onion, salt, bell peppers, chicken stock, salsa, tomato sauce, tomatoes, black beans, rice, frozen corn

Taken from www.allrecipes.com/recipe/241374/stuffed-pepper-soup/ (may not work)