Serve up all the popular flavour of stuffed peppers in this soup made with Artisan by Stockpot® Beef Stock, beef, peppers and rice.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|1. Cook beef in lightly-oiled, 3 qt heavy-bottomed saucepot over medium-high heat until browned, stirring often. Remove beef, pour off fat and set beef aside. Reduce heat to medium.|
|2. Add peppers, celery and onion and cook for 5 minutes. Return beef to saucepot. 3. Stir in remaining ingredients. Heat to a boil. Reduce heat to low. 4. Simmer, stirring occasionally, for 20 minutes.|