Stuffed Bell Pepper Soup

• 12 lb ground round
• 2 cups chopped green peppers (or combination of red and green)
• 1 cup chopped onion
• 14 teaspoon pepper
• 2 cups beef broth (I use low sodium)
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 (10 3/4 ounce) can tomato soup, undiluted
• 1 (10 3/4 ounce) soup can water
• 1 12 cups hot cooked rice

1. Heat small Dutch oven over medium high heat.
2. Add beef and cook until done.
3. Add peppers and onion and cook until tender.
4. Stir in pepper, broth, tomatoes, soup and 1 soup can of water.
5. Boil; reduce heat and simmer for 45 minutes.
6. Spoon 1/4 cup rice into each bowl and top with 1 cup hot soup.

ground round, green peppers, onion, pepper, beef broth, tomatoes, tomato soup, water, rice

Taken from www.food.com/recipe/stuffed-bell-pepper-soup-277369 (may not work)