Stuffed Roast Pepper Soup

         Yield: 14 Servings
Categories: Soups, Stews

2 lb Ground beef 1/2 md Onion; chopped 8 c Water 8 Beef bouillon cubes 2 cn Tomatoes with liquid; (28 -ounces each) cut up 2 c Cooked rice 2 ts Salt 1/2 ts Pepper 1/2 ts Paprika 3 Green; yellow or sweet red Peppers; seeded and chopped In a large Dutch oven or soup kettle, cook ground beef with onion until the meat is brown and the onion is tender; drain. Add bouillon cubes, tomatoes, rice and seasonings. Bring to a boil; reduce heat and simmer, covered, for 1 hour. Add chopped peppers; cook, uncovered, for 10-15 minutes or just until tender. Yield: 14-16 servings (4 quarts).