Stuffed Pepper Soup
Next time you make rice, make sure you put aside a few extra cups for this recipe. It tastes just like you’re eating a stuffed pepper.
Ingredients
3 lbs. ground beef
2 green bell peppers, chopped
1 (29 oz) can of petite diced tomatoes (do not drain)
1 (29 oz.) can of tomato sauce
1 (15 oz.) can of tomato sauce
1-2 cups water
2 beef bouillon cubes
1/3 cup brown sugar
1 tsp. ground black pepper
1 Tbsp. soy sauce
2-3 cups cooked rice
Method
In a large pot or Dutch oven (I use an 8 qt.), brown the beef over medium high heat. Drain the fat. Add the peppers and saute for 3-4 minutes. Stir in the diced tomatoes, tomato sauce, bouillon cubes, brown sugar, soy sauce and water. Cover and simmer for 30-45 minutes, stirring occasionally. Add the rice in 1/2 cup amounts, stirring after each addition. Too much rice will absorb the liquid and turn this soup into a casserole, resembling Spanish Rice, which is also tasty in my opinion. Enjoy!