Unstuffed Pepper Soup From the kitchen of Cathy Blatnik Ingredients 2 cups peppers (red, green, yellow or orange), seeds and membranes removed, chopped 1 cup onion, chopped 2 tablespoons margarine 1 1/4 pound ground chuck 2 cups cooked white rice 6 cups water 28-ounce can stewed tomatoes, undrained 1 teaspoon paprika 1 1/2 teaspoons salt 1 teaspoon black pepper Mozzarella cheese, shredded Directions In small saucepan, brown ground chuck pieces until no longer pink. Drain off fat and set aside. In a large stockpot, melt the two tablespoons of margarine and add the peppers and onion. Sauté until the peppers and onions are just starting to get soft. You can cook the white rice while you are browning the meat or sautéing the peppers and onions. Combine the ground chuck, white rice, water, tomatoes, paprika, salt and black pepper. Bring to a boil. Cover, reduce heat and simmer for 20 minutes, stirring occasionally. Pour into soup bowls and sprinkle with mozzarella cheese.