2 Tbl olive oil

2 medium onions chopped

2 large red bell peppers, chopped

4 cloves garlic minced

1 (28oz) can crushed tomatoes with liquid

8 cups vegetable broth or stock

1/4 tsp pepper

1/4 tsp chili powder

2/3 cup peanut butter

1/2 cup uncooked brown rice

1-1/2 tsp ground ginger

handful of peanuts or more to taste

1. Heat oil in a large stock pot over medium high heat.  Cook onion and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning.  Stir in tomatoes, vegetable stock, pepper and chili powder.  Reduce heat to low and simmer, uncovered for 30 minutes.
2. Stir in rice, cover, and simmer another fifteen minutes or until rice is tender.  Stir in peanut butter until well blended add peanuts, and taste to season.  Serve

Notes;  If you have chunky peanut butter you can use that and leave out the peanuts or add them too.  I like a little more heat so I add crushed red pepper flakes or hot paprika. You can adjust the ground ginger to taste, or substitute fresh grated ginger. You can substitute the rice for orzo.