Stuffed Pepper Soup
From Patrick Lavanty, Nicolinni's
2 lbs ground beef
1 large Spanish onion (minced)
3 large red bell peppers
3 large green bell peppers
2 cans of diced tomatoes, undrained
1 can tomato paste
4 cups beef broth
1/4 cup ketchup
1 Tbsp. worcestershire sauce
1 cup White Rice
Salt
Pepper
Prepare rice according to package. Brown ground beef in a large pot with minced onion under medium high heat. Season with salt and pepper. Remove browned ground beef and onion from pot. Saute bell peppers until tender add diced tomatoes, tomato paste, beef broth, ketchup and worcestershire sauce. Bring to a boil and then back down to a simmer. Puree with immersion blender, then add ground beef and rice.
