- 2 pounds ground beef
- 2 quarts water
- 1 can (28 ounces) tomato sauce
- 1 can (28 ounces) diced tomatoes, undrained
- 2 cups cooked long grain rice
- 2 cups chopped green peppers
- 1/4 cup packed brown sugar
- 2 teaspoons salt
- 2 teaspoons beef bouillon granules
- 1 teaspoon pepper
- In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender. Yield: 10 servings (2-1/2 quarts).
Reviews for Stuffed Pepper Soup
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"I made this exactly as the recipe calls, and it made a TON of soup. It was delicious!! I will definitely make this again, although next time I will half the recipe, or reduce the amount of liquids. I didn't have a problem with mushy rice at all."
"Easy to make and tastes great."
"I did not use the brown sugar but added 1 whole onion chopped and 1/2 to 1 teaspoon of garlic powder. I also only added 1 quart of water for a thicker soup. This is awesome!"
"Delicious! Like others said, I added diced onion to the ground beef. Since we like thicker soup, I started out with two cups of water with the option of adding more, but it ended up being more than enough--I let it cook down once I removed the lid. I used white minute rice and added it in once the soup was done, rather than letting it cook the entire time. Also, I only added one tablespoon of brown sugar Splenda blend and skipped salt since the beef bouillon made it plenty salty."
"This soup was delicious the first time it was served. However, the rice soaked in a lot of the liquid so the second time I served it, the taste was great, but the texture was mushy. I will definitely make it again but won't plan on leftovers. As other reviewers suggested, I added chopped onions."