Easy stuffed pepper soup1



°1 pound ground beef
°1 chopped green capsicum
°1 cup finely chopped onion
°1 can (29 ounce) chopped tomatoes
°1 can tomato sauce (15 ounces)
°1 can (14 ounces) chicken broth
°1/4 teaspoon dried thyme
°1/4 teaspoon dried sage
°Salt and pepper to taste
°1 cup white rice

*How to make stuffed pepper soup:

In  saucepan brown ground beef. Drain the fat and add the peppers and onions. Cook until the onions are translucent, without letting them brown.

Add the tomatoes, tomato sauce, broth, thyme, and sage, and season with salt and pepper. Cover and simmer for 30 to 45 minutes, until the peppers have softened.

In another saucepan, bring two cups of water to a boil and add the rice. Cook until the rice is tender, then add to the soup. Heat the soup and serve it.

How long is stuffed pepper soup in the fridge?
Stuffed pepper soup can be stored in the refrigerator for up to three days in an airtight container. You may need to add more broth when reheating leftovers because the rice will continue to puff up as it sits.
To freeze, allow soup to cool. Then pour into a freezing container (leave about an inch at the top so the soup has room to expand). Store in the freezer for up to 6 months. Defrost in the microwave or in the refrigerator overnight. Then simmer in a saucepan over low heat until heated through.

Enjoy !