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Prepare the rice using a rice cooker or on the stove top
Add the cans of soup with two cans of water along with the peppers, onions, garlic and basil into a pot and heat on medium-high.
Bring the soup to a boil, reduce heat and simmer for 5 to 8 minutes or until the vegetables are cooked through.
(Optional step, omit to make this dish vegetarian.) In a skillet, brown the ground beef and drain off the excess fat. Pour Worcestershire sauce over the ground beef and sprinkle with cayenne pepper and simmer until the liquid is cooked in, then add the meat to the pot.
Add the cooked rice into the soup.
Source: http://www.epicurious.com/
By Lisa from Halifax
By
01/31/2009
Sounds delish. I sometimes use a dash of cinnamon, and brown sugar to give it a "Greek" taste, an old family secret, and now that there are so many colorful peppers out on the market I add some yellow and orange for coloring, or they can be as a side, raw, or.... well. I just got back from the kitchen! My not so healthy speed secret that I use when I have to have a fix - Stouffer's green peppers stuffed. Cook up the package per the directions and when it is cooked, place plastic dish on a plate and using a sharp knife and fork, cut the peppers and meat into small soup sized pieces. Pour the mish-mosh into a 2 qt. pan (for the 2 pack of peppers) and add a 6oz. can of tomato paste, and water to taste while heating. Break out the french bread, and eat like a rock star! Well, maybe not a very healthy rock star, but I'm sure you all catch my drift! Bon Appetit!
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