I have had this recipe bookmarked for a long time, and just got around to making it. I thought it was really good, we will definitely be repeating it in our house. This soup is very thick, more like a stew. I actually reduced the amount of rice in the recipe by 1/2 cup, but it was still really thick. Next time I will only use one cup of rice total in the recipe, as I like a little more broth. I also reduced the amount of ground beef, and thought it turned out perfect. I topped this with shredded cheddar cheese, and served a loaf of cheese bread from the deli on the side. I’m posting the recipe with the changes I made, and with the adjustments I will make next time I make it. This recipe makes alot (about 12 cups), so I plan on freezing the leftovers for another night.
Stuffed Pepper Soup
Source: adapted from Stick a Fork in it
1 1/2 pounds lean ground beef
2 large green peppers, diced
1/2 onion, diced
29 oz can tomato sauce
28 oz can diced tomatoes, undrained
1 cup long grain brown rice, uncooked
32 oz beef broth
1/4 cup packed brown sugar
2 teaspoon salt
1 teaspoon pepper
shredded cheddar cheese (optional)
Brown ground beef in a large stockpot, drain. Finely chop onion and green pepper, and add to ground beef. Add the rest of the ingredients and bring to a boil. Reduce heat, cover, and simmer for 30-40 minutes or until the peppers are tender and the rice is cooked. Top with shredded cheddar cheese if desired.