I used to make stuffed peppers years ago, but I was really the only one who liked them so they fell off the cooking list. I had never thought of making that dish into a soup, but I am sure glad that The Country Cook did. This is her recipe and it is really tasty. It is also quick and easy which is always a plus for a weeknight meal around here. After working all day, I like to fix something that is homemade, good for us and easy too!
I need to tell you about the photos in this post. When I read her recipe, I read two cups of rice so I cooked two cups of rice which turned into about 4 cups of cooked rice., BUT it was supposed to be two cups of COOKED rice so my photos are really rice-heavy. Oops! The soup still tasted great though so no harm, no foul.
1/2 lb. ground beef
2/3 cup diced onion
1 cup diced bell pepper
29 oz. no salted added diced tomatoes (I used home grown frozen.)
14 oz. can tomato sauce
14 oz. beef broth
1/2 tbsp. sugar
1 tsp. garlic powder
2 cups cooked long grain rice
salt and pepper to taste
Cook the rice according to package directions and set aside. In a large pot, brown the ground beef with the onion and bell pepper until the meat is cooked through.
Add the remaining ingredients except the salt & pepper and stir to combine. Simmer for 30 minutes and then season with salt and pepper.
This would be great topped with shredded cheese or sour cream.