Stuffed Pepper Soup

Stuffed Pepper Soup 1 lb LEAN ground beef 1 lg onion, diced 1 cup uncooked or 2 cups cooked rice (I love to use wild rice) 1 can Hunts flavored diced tomatoes (Red pepper and fennel, roasted garlic, sweet onion etc) (14.5oz can) 1 can tomato sauce (14.5oz can) 1 tsp dried oregano 1 tsp basil ½ tsp salt ¼ tsp pepper 1 box chicken stock (32oz) 2 cups water 2 tbsp powdered beef stock 3 bell peppers (I use 1 big green pepper then 4-5 red and 4-5 yellow BABY bell peppers) Cheese for topping (optional) Fresh cracked black pepper for garnish (optional) In a large soup pot coated with cooking spray, over medium-high heat, brown the grown beef with the onions and rice. I know that sounds odd, but browning the rice gives it a nice nutty flavor – do not allow it to burn!! Meanwhile dice your peppers into small ½" pieces, set side Add in the diced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock, water, and powdered beef stock, then allow it to come to a boil. Reduce heat, cover and allow it to cook 20 minutes then add the peppers and allow it to cook another 20-30 minutes (some types of rice may need longer cooking times) Serve with cheese on top (optional)