- 2 pounds ground beef
- 6 cups water
- 1 can (28 ounces) tomato sauce
- 1 can (28 ounces) diced tomatoes, undrained
- 2 cups chopped green peppers
- 1/4 cup packed brown sugar
- 2 teaspoons salt
- 2 teaspoons beef bouillon granules
- 1 teaspoon pepper
- 2 cups cooked long grain rice
- Chopped fresh parsley, optional
- In a Dutch oven over medium heat, cook and stir beef until no longer pink; drain. Stir in next eight ingredients; bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes.
- Add cooked rice; simmer, uncovered, 10 minutes longer. If desired, sprinkle with chopped fresh parsley. Yield: 8 servings (2 quarts).
Reviews forStuffed Pepper Soup
"We loved this. Didn't change a thing, also made great leftovers."
"This tastes delicious!! I make it often and everyone who tries it says it has great flavor. It reminds my of my mom's Spanish rice from when I was growing up!"
"This was fantastic. I did add some garlic and chopped onion. Everyone loved it. Defiantly a keeper."
"Loved it,added onion ,2 more cups water,bullion,1 more pepper.Will be one of my go to meals!!!! So easy"
"I made this recipe incorporating some changes recommended by other reviewers: We are just two unless our grown children come, so we halved the recipe except for the rice and green peppers. Added onion & garlic and sauteed them with the green pepper & ground meat. Used beef broth instead of water. Added the rice right at the end. Despite the changes I am giving this 5* as the end result is so delicious and it is so easy to make. We loved it and the leftovers as well.Next time, I will try it without brown sugar and adding some smoked paprika for a little spicier taste."
"Way too much water!"
"This is a winner with my family and our boys' college roommates. I added 1 onion, a jalape?o, 4 cloves garlic, 2 grated carrots, & 1 quart water with beef base because I cook the rice separately. It freezes better that way, too."
"I took this to an annual soup and salad lunch my ladies group has every January and it was a hit. I only made slight changes as the recipe is written here. I added a small chopped onion as I was browning the meat, reduced the brown sugar to 2 tablespoons and added one quart of beef broth instead of 2 quarts water and the beef bouillon. Everything else was the same as the recipe written here. I say that because the recipe published in the magazine in 1996 did not call for any water at all. Why does the website recipe say to add 2quarts of water? Did the restaurant notify the magazine after it came out that they had forgotten to include it in their recipe when they sent it in? Or did the TOH test kitchen add it? If so, why? I'm not complaining, just wondering. Anyway, I will be definitely make this again!"
"I always follow a recipe exactly the first time I make it, then make my own changes. Here is what I changed. It was too watery with 2 quarts of water. So I used no water and a 46 oz. Bottle of V-8. Also instead of all that rice I used half rice and half quinoa. Instead of beef bouillon granules I used roasted beef base. Absolutely delicious!"
"soup needs onions and I won't be using brown sugar. As for the rice. I always cook it, or pasta in a separate pot as was suggested to me by a friend who is a chef. When you are ready to serve put rice, or pasta, in the bottom of bowl and ladle soup over the top. No gross, soggy rice or pasta ever again!"