Stuffed Bell Pepper Soup

2-T. olive oil
1-T. minced garlic
2-cups chopped onions
3-large bell peppers, chopped into ¼"squares.
2-14.Soz.cans sliced stewed tomatoes
1-pound ground chuck
1-8oz, cans tomato paste
2-cups cooked brown rice
½-tsp Satan's Breath® Cajun Blend
1-tsp basil
1-T. parsley flakes
¼-cup soy sauce
¼-cup red wine

Put the hamburger in a wok. Season it with the minced garlic. Brown it and drain it, set aside. Now add the olive oil and chopped bell peppers. Cook the peppers until they start to wilt. At that point add the burger back to the wok with the peppers. Now add the tomato paste, 1-can water, and the 2 cans of stewed tomatoes. After the tomato paste is dissolved into normal juice add the basil, parsley, soy sauce and red wine. When it starts to boil, add 2 cups brown-10-minute rice. Let it cook at a simmering boil for 10 minutes. It is ready to serve. Serves 6 to 8