Deconstructed Stuffed Peppers

Stuffed Pepper Soup

(serves 4-6)

1 lb ground beef

2 green peppers, diced

1 red pepper, diced

1 jalapeno, diced

1 yellow onion, diced

8-10 cherry tomatoes, halved

1 large can of crushed tomatoes

64 oz tomato juice

3 cups rice (cooked)

1 pod of Homestyle Beef Stock

minced garlic

garlic powder

salt and pepper

little bit of fresh cilantro

1/4 tsp red pepper flakes

1-2 tsp hot sauce

     Brown ground beef in skillet. Add all your vegetables. Add 5 tbs minced garlic and a dash of salt and pepper. Make sure you prepare your rice in time for it to done and ready at the same time as your meat. You want to fry the vegetables with the meat for just long enough for them to get warm, too long and they start to get soggy. Add the beef stock to your frying pan and stir for thirty seconds or so before adding just about a 1/4 cup of hot water. Bring to simmer and as soon as the stock is fully dissolved, cut the heat. Pour entire contents of frying pan into a larger pot and add the can of crushed tomatoes, the tomato juice, and rice. Add 3 more tbs minced garlic, a good shake of garlic powder, another dash of salt and pepper, the hot pepper flakes, cilantro, and hot sauce. Stir well. Bring pot to simmer, continuing to stir often. Enjoy! Serves very well with a loaf of French or Italian bread.