Stuffed Pepper Soup

John found this fabulous recipe on the Internet several years ago. It tastes just like the Stuffed Pepper Soup we have all enjoyed at the Mason Jar restaurant in Manitou Springs, Colorado.


1 pound ground beef
1 green bell pepper, seeded and chopped
1 cup finely diced onion
1 can (29 oz.) diced tomatoes
1 can (15 oz.) tomato sauce
1 can (14 oz.) chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
salt and pepper to taste
2 cups cooked white rice
shredded cheddar cheese (optional)

In a large pot, brown meat. Drain fat and add pepper and onion. Cook until onion is translucent, not letting it brown. Add tomatoes, tomato sauce, chicken broth, thyme, sage, and season with salt and pepper. Cover and simmer for 30 to 45 minutes, until peppers are tender. Add cooked rice to soup, heat through and serve, sprinkled with shredded cheese, if desired. Makes six servings.