Stuffed Roast Pepper Soup

This was so yummy! You can use a variety of peppers to give it plenty of eye appeal (colorful).

2 pounds ground beef
1/2 medium onion, chopped (use to your liking)
6 cups water
8 beef bouillon cubes
2 cans (28 ounces each) tomatoes with liquid, cut up
2 cups cooked rice
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon paprika
3 green, yellow or sweet red peppers, seeded and chopped (use to your liking)

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 water, bouillon, tomatoes, rice and seasonings. Bring to a boil; reduce heat and simmer, covered, for 1 hour. Add chopped peppers; cook, uncovered, for 15 minutes.

When I put (use to your liking) that means that I did not use as much as the recipe called for. That is just to much onion and peppers for myself and family.