Stuffed Green Pepper Soup

About 16 servings – freeze leftovers in smaller batches for a quick lunch or supper. This is a very warming soup on a cold day.

• 2 lbs. lean ground beef
• 2 quarts water
• One 28-ounce can diced tomatoes, undrained
• One 29-ounce can tomato sauce
• ½ cup long-grain white rice (if you use brown rice, you may need to simmer a little longer)
• 2 cups chopped green bell peppers (about 2 large peppers – you can used frozen chopped peppers if fresh aren’t available)
• 2 beef bouillon cubes
• 1 diced small onion or onion flakes to taste (optional – I added this to the original recipe)
• 2-3 T. brown sugar (to taste)
• 1 t. salt (to taste)
• 1 t. ground black pepper

In a 6-quart pan or Dutch oven, brown the beef and drain well. Add remaining ingredients and bring to a boil. Reduce heat, cover and simmer for 30-40 minutes or until rice and peppers are tender. Plan to cook an additional 10-15 minutes with brown rice.

Oh, thanks so much for this recipe. I had this at Culvers a while ago and wondered how they made it. I thought I could wing it, but this sounds perfect.

Oh that sounds wonderful Thanks for sharing

I made this last night and it is VERY good!!!! I would definately recommend it for one of those cold snowy nights that we know are coming!!!

Melinda

Sounds wonderful

Thanks for bringing this recipe back to mind. Have made several times. Each and every time; a hit with my family.Easy and wonderful!