Stuffed Pepper Soup

I was in the mood for stuffed peppers today, but decided this was easier to get the same flavors in a soup. Also, I was able to include extra veggies, always a good thing. This came out absolutely yummy, I hope you will enjoy it.

 Ingredients:

• 1 lb ground beef or turkey
• 3 red peppers, chopped
• 3 stalks celery, chopped
• 1 onion, chopped
• 3 medium carrots, sliced
• 3-4 cups chicken stock (or one large container)
• 1 large can crushed tomato
• 1 large can diced tomato
• 3/4 cup white long grain rice (or whatever rice you prefer)
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp ground black pepper

Directions:
In large soup pot, brown ground beef/turkey.
Drain, set aside the meat, reserve a little fat in the pot.
Add onions, celery and red peppers and saute until onions are translucent. (if you are using ground turkey, you may need to add a tablespoon of oil.)
Add chicken stock, crushed tomatoes and undrained diced tomatoes, browned meat, carrots and seasonings.
Cover and cook on medium until carrots are tender.
Add rice and cook for 10 minutes more.
Turn off heat but let the soup sit until the rice has cooked through, maybe 15 minutes.
Ready to serve.

This makes a large pot and will keep for 3 or 4 days in the fridge. I also like to freeze leftovers in individual serving containers to have for lunches.