I debated putting rice in this because mom's stuffed peppers never had rice added to the meat mixture. I did add it, though because most people seem to be used to the meat/rice variety of stuffed peppers.
This turned out well and you can adjust the ingredient amounts to your liking without affecting the overall flavor very much. The consistency of this is closer to a stew than a soup. Adjust the stock to your liking to make it thinner.
Stuffed Pepper Soup
2 Tablespoons olive oil
1 small onion - chopped
1 clove garlic - minced
3 medium peppers (I use tri-color) - diced
1 pound meatloaf mix or lean ground beef
1 can crushed tomatoes - undrained (14 ounce)
6 cups chicken, beef or vegetable stock
1/2 cup uncooked rice
1/2 teaspoon dried thyme
1 bay leaf
Kosher salt and fresh cracked pepper to taste
In a large soup pot with a heavy bottom sauté onion, garlic, and green pepper in oil until tender. Stir meat into vegetables and cook until meat is browned, about 10 minutes, stirring often so meat is in small chunks. Stir in rice, tomatoes, juice, stock, bay leaf, thyme, salt and pepper. Cover and simmer 45 minutes or until rice is cooked. Adjust liquid if necessary. Taste for seasoning and serve hot.