Stuffed Pepper Soup

In a large pot, brown the ground beef; drain excess fat.
Add bell pepper and onion, cook until onion is translucent.
Stir in diced tomatoes, tomato sauce, broth, thyme, and sage. Season with salt and pepper.
Cover and simmer for 30-45 minutes until peppers are tender.
Add cooked rice, heat through, and serve.
Perfect for chilly nights! Who’s in for a bowl? 

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