Stuffed Roast Pepper Soup
After sampling a similar soup at a summer resort, my daughter and I invented this version. Using a colorful variety of peppers gives it plenty of eye appeal.—Betty Vig, Viroqua, Wisconsin
Ingredients
- 2 pounds ground beef
- 1/2 medium onion, chopped
- 6 cups water
- 8 beef bouillon cubes
- 2 cans (28 ounces each) diced tomatoes, undrained
- 2 cups cooked rice
- 2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 3 green, sweet yellow or red peppers, seeded and chopped
