Stuffed PepperĀ Soup

September 15, 2015
2 Ratings
  • Serves 8 or 4 w/leftovers
Author Notes

Quick, easy and delicious for a cold day. Freezes well. I have been making this family favorite for at least the last 20 years. —Lisa

  • 2 pounds Ground Beef (or 1lb Turkey/1lb Beef)
  • 2 Chopped Bell Peppers (can use green, red, orange, yellow)
  • 29 ounces can tomato sauce
  • 29 ounces can diced tomatoes
  • 2 beef bullion cubes
  • 1 tablespoon light brown sugar
  • 1 tablespoon low sodium soy sauce
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups cooked brown rice
In This Recipe
  1. In Dutch oven, brown meat over medium high heat. Drain any excess fat.
  2. Add chopped peppers to ground meat and saute for 3 minutes.
  3. Stir in the tomato sauce, diced tomatoes with juice, bouillon cubes, brown sugar, soy sauce, salt and pepper.
  4. Reduce heat to low and simmer for 40-45 minutes.
  5. Add cooked brown rice and stir to heat through.
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