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Stuffed Pepper Soup

(a cold weather wonder – if you have the time to put it in a slow cooker for a few hours try barley instead of rice)

I pouch ready to serve long grain and wild rice

1 lb ground beef (I actually like to use bob evans sausage for half or all of the meat)

2 cups chopped green peppers

1 cup chopped onions

1 jar (26 oz) chunky tomato pasta sauce

1 can (14 ½ oz) Italian diced tomatoes – undrained

1 can beef broth

Prepare rice according to package directions

In lg saucepan cook beef, peppers, onion – drain

Stir in the pasta sauce, tomatoes, broth and prepared rice – heat well