STUFFED BELL PEPPER SOUP

Instructions:

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