STUFFED BELL PEPPER SOUP

• 2 pounds ground beef
• 2 bell peppers diced
• 1 onion chopped
• 3 cloves garlic
• 1 teaspoon Slap Ya Mama
• 1 teaspoon black pepper
• ¼ teaspoon red pepper flakes
• 1 tablespoon Worcestershire sauce
• 14.5 ounce can diced tomatoes
• 14.5 ounce can crushed tomatoes
• 32 ounce beef broth
• 1 cup rice

Instructions

• In a large pot or Dutch oven over medium heat, cook ground beef, onions, bell peppers, and seasonings until meat is no longer pink. Add minced garlic, stir and cook for two additional minutes. Drain and return to pot.
• Add tomatoes, crushed tomatoes, Worcestershire sauce, beef broth, and rice. Stir.
• Bring to a boil, reduce heat, cover and cook until rice is tender, approximately 25-30 minutes.
• Ladle soup into individual bowls and top with cheese.