Stuffed Bell Pepper Soup - cooking recipe

Ingredients

2 lbs lean ground beef, browned
1 large sweet onion, chopped
2 teaspoons minced garlic (from the jar)
2 (15 ounce) cans stewed tomatoes (I used S&W ready cut diced with onion & green bell pepper)
1 (26 ounce) jar spaghetti sauce, I use Prego Traditional
2 1/2 cups cooked long-grain rice
3 large green bell peppers, diced
2 (10 1/2 ounce) cans beef consomme
1 (10 1/2 ounce) can beef broth
2 1/2 tablespoons brown sugar
2 1/2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups V8 vegetable juice, as needed to bring the soup to desired consistency
1 cup sharp cheddar cheese, shredded
additional sharp cheddar cheese (optional)

Preparation

Brown the ground beef, onion and garlic in large pot or Dutch Oven.
Then add the chopped green bell pepper (I cut it up and place it in my food processor and give it a couple quick rotations - just enough to grind a bit of it, while still leaving some of it in larger pieces).
Cook until the pepper is starting to get tender. Add rest of the ingredients, except cheese and rice and bring to a slow boil over low heat, stirring frequently to prevent sticking.
Decrease heat to a simmer and cover. Simmer slowly for 30 minutes, stirring often. Add the rice and cook another 15 minutes, stirring and watching carefully. This soup can get pretty thick in a short amount of time.
Add 1 cup of the cheese and stir until melted. Sprinkle individual servings with a little bit more of shredded cheddar (either mild or sharp) cheese.
Note: I put the stewed tomatoes in my food processor and pulse them for a couple quick rotations before adding them to the soup pot.