Stuffed Pepper Soup
1 pound lean ground beef
1 cup diced green pepper
1 cup diced onion
1 (28 ounce) can tomato sauce
1 (28 ounce) can petite diced tomatoes
2 T. brown sugar
½ tsp. dried oregano
½ tsp. dried basil
1 cup water
2 beef bouillon cubes
½ tsp. salt
¼ tsp. pepper
2 cups cooked rice
In a large stock pot, brown the ground beef. Drain the fat. Add the pepper and onion. Cook until the onion is translucent but not brown.
Add the tomato sauce, tomatoes, brown sugar, oregano, basil, water, and bouillon cubes. Season with salt and pepper.
Cover and simmer for about 45 minutes, until the peppers are tender.
Add the cooked rice. Simmer an additional 15 minutes, then serve.
- Adjust herbs, salt, and pepper to your taste.
- A nice variation is to substitute ground turkey for the ground beef.
- The soup thickens up after the rice is added. If it gets too thick for your taste, add some beef broth.