Fall

Stuffed Pepper Soup

by:
September 15, 2015
4.5
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

What You'll Need
Ingredients
  • 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
Directions
  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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