Serves: 10
Ingredients:
- 2 lb ground beef
- 2 envelope dry onion soup mix
- 2 can (14.5 ounces) diced tomatoes
- 2 can (15 ounces) tomato sauce
- 2 cup cooked white rice
- 4 large bell peppers, chopped
- 2 beef bouillon cubes
- 1/4 cup packed brown sugar
- 4 tablespoons apple cider vinegar
- 2 (14 ounce) can beef broth
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup of carrots
- 3 clove garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- salt and pepper to taste
- 1 cans of Tomato Soup
- 4 tablespoons Worcestershire sauce
- 2 teaspoon cumin
- 2 cup ketchup
- 2 teaspoon paprika
- 2 teaspoon Italian seasoning
- 2 bay leaf
- 1 (8 ounce) can tomato paste
- mozzarella cheese for finishing (optional)
Instructions:
In a large pot, brown beef, onion, garlic, celery, carrots thoroughly. Stir in dry soup mix, beef bouillon cube, tomato paste and heat thoroughly. Add remaining ingredients (except rice) and bring to a boil. Reduce heat and simmer for 30-40 minutes or until peppers are soft. Add rice and heat through.
Scoop into bowls and sprinkle with mozzarella cheese.