Heat a small dutch oven over medium-high heat.
Add beef; cook 3 minutes or until browned, stirring
to crumble. Add chopped green bell pepper, onion;
cook 8 minutes or until vegetables are tender. Stir
in black pepper, beef broth, diced tomatoes, and
soup; bring to a boil. Reduce heat, and simmer 45
minutes. Spoon 1/2 Cup hot cooked rice into a
bowl, top with soup.
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