Everything you love about stuffed peppers, but in the form of an easy and satisfying soup. Quick to whip up, this soup also freezes nicely.
All year round, I like to have soups available for speedy meals as often as possible.
This soup is a favorite of mine and on frequent rotation on my schedule because it comes together quickly, is budget friendly, and does not require hours of simmering.
To make things even faster and easier, I use chopped frozen green peppers and white ready-rice from a pouch from the grocery shelf.
Stuffed Pepper SoupCourse: SoupCuisine: Coal Region, Pa. DutchDifficulty: Easy
Everything you love about stuffed peppers, but in the form of an easy and satisfying soup.
2 pounds ground beef
6 cups water
1 can (28 ounces) tomato sauce
1 can (28 ounces) diced tomatoes, undrained
2 cups chopped green peppers
1/4 cup packed brown sugar
2 teaspoons salt
2 teaspoons beef bouillon granules
1 teaspoon pepper
2 cups cooked long grain rice
Chopped fresh parsley, optional
- In a large pot over medium heat, cook and stir beef until no longer pink; drain off excess fat.
- Stir in next eight ingredients; bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes.
- Add cooked rice; simmer, uncovered, 10 minutes longer
- If desired, sprinkle with chopped fresh parsley.