Stuffed Pepper Soup - cooking recipe

Ingredients

1 (8 7/8 ounce) envelope ready-to-serve long grain and wild rice blend
1 lb ground beef
2 cups frozen chopped green peppers, thawed
1 cup chopped onion
1 (26 ounce) jar chunky tomato pasta sauce
1 (14 ounce) can Italian-style diced tomatoes, undrained
1 (14 ounce) can beef broth

Preparation

Prepare rice according to package directions.
In a large saucepan, cook the beef, green peppers and onions until meat iss no longer pink. Drain off excess fat. Add pasta sauce to the meat mixture. Add the tomatoes, the broth, and the prepared rice. Heat through.