Stuffed Pepper Soup

Next time you make rice, make sure you put aside a few extra cups for this recipe.  It tastes just like your eating a stuffed pepper.  



3 lbs. ground beef

2 green bell peppers, chopped

1 (29 oz) can of petite diced tomatoes (do not drain)

1 (29 oz.) can of tomato sauce

1 (15 oz.) can of tomato sauce

1-2 cups water

2 beef bouillon cubes

1/3 cup brown sugar

1 tsp. ground black pepper

1 Tbsp. soy sauce

2-3 cups cooked rice


In a large pot or Dutch oven (I use an 8 qt.), brown the beef over medium high heat.  Drain the fat.  Add the peppers and saute for 3-4 minutes.  Stir in the diced tomatoes, tomato sauce, bouillon cubes, brown sugar, soy sauce and water.  Cover and simmer for 30-45 minutes, stirring occasionally.  Add the rice in 1/2 cup amounts, stirring after each addition.  Too much rice will absorb the liquid and turn this soup into a casserole, resembling Spanish Rice, which is also tasty in my opinion.  Enjoy!