Stuffed Pepper Stoup (Stew + Soup)

When the temperatures fall below the 65 in LA, . . .I crave comfort food! And since I am staying clean with my diet. I knew I needed a hearty veggie stew/soup, or like Rachael Ray refers to it as a Stoup! It's thickens up as it cooks. But I seriously crave this dish all the time. It's one of those everyone in the pool, low simmer, stir occasionally, . . .and it freezes soooo well!

Ok, while your mouth is watering, . . .let's just get to what you need:

What You Need:

• 2 lb ground beef, lean

• 2 c red peppers, diced or sliced

• 2 c yellow or orange, diced (honestly it's your preference, I just think red & yellow were pretty)

• 1 box of Uncle Ben's Fast Cooking Wild rice & seasoning packet

• 1 can of Diced Tomato

• 1 can of Tomato Sauce

• 1 medium onion, diced

• 3 c water

• 2 mini beef bouillon cubes or 1 large cube

• Salt & Pepper to taste

Directions

1. Fry up your beef & sauté onions at the same time then drain off grease and place in a large soup pot.

2. Add the diced tomatoes, tomato sauce, water, and bouillon cubes.

3. Then add the box of Uncle Ben's Fast Cooking Wild Rice & seasoning to the pot also.

4. Dice or slice up all your peppers and place in the soup pot.