Stuffed Pepper Soup

I love Stuffed Green Peppers, but when I used to make them when my kids were younger, they never wanted to eat the peppers.  They only wanted the "stuff" INSIDE the peppers!

At today's prices, it is costly to purchase green bell peppers for each person to have their own and you certainly don't want them to only eat the "stuff" out of them!

This soup is the perfect answer to that dilemma.  My husband says it "tastes just like Stuffed Peppers and is much easier to eat".

1 lb. ground beef

3 cups water

1 can (15 oz) tomato sauce

1 can (14.5 oz) diced tomatoes with Basil and Oregano added (undrained)

1 cup chopped green peppers (about 1 large pepper)

3 Tablespoons packed brown sugar

1 ½ teaspoons salt

½  teaspoon pepper

2 teaspoons beef bouillon 

1 cup white Minute rice

***Note: Can also subsitute beef broth for water and beef bouillion, if preferred.

In a large saucepan, brown ground beef.

While ground beef is browning, chop green pepper.

After ground beef is browned, drain well. Add tomato sauce and tomatoes.

 

Add chopped green pepper and  brown sugar.

Add salt, black pepper and beef bouillon.

Bring soup to a boil. Lower heat and simmer covered for 25-30 minutes until green peppers are tender.

Add rice and stir well.  

Remove from heat and allow to sit for 5 minutes. Stir well before serving.