Ah, Stuffed Pepper Soup. I haven't had this in a few years, and have been craving it like crazy. Unfortunately, the local lunch place that sold my favorite Stuffed Pepper Soup went out of business a few years ago. While I'm still sad they are gone, I am quite happy I have a recipe to make this soup myself now! I was especially happy to see this recipe included rice, as I remember the local lunch place would serve their version over white rice. So delicious!
My craving happened to come at an appropriate time, as I have a ton of peppers coming out of my garden (the last of this years produce besides spinach). I bumped up the vegetables to make each serving more filling since I wasn't serving anything along side. Not only did this make a filling, comforting meal, it was a cinch to throw together on a weeknight.
Here is what you'll need:
- 1 lb ground beef
- 2 cups water
- 16 ounces tomato sauce
- 28 oz canned plum tomatoes, undrained
- 1/2 cup uncooked white rice
- 1 large green bell pepper, chopped
- 1 large red bell pepper, chopped
- 2 Tbsp packed brown sugar
- 1 tsp salt
- 1 beef bouillon cube
- 1 teaspoon pepper
Add remaining ingredients to pot, stir and break up tomatoes using a wooden spoon. Bring to a boil, then reduce heat to medium-low. Cover and simmer 30 minutes or until peppers are tender. Serves 4.