Stuffed Pepper Soup

It was quite cold in Chicago last night so I thought it would be fitting to make a hearty soup for dinner. I found a Stuffed Pepper soup recipe several months ago and saved it to make when the weather gets cold. This soup is incredibly tasty! Everything you love about stuffed peppers in a soup form. Plus, it's super easy to make and it's hearty enough to eat for dinner on a cool fall evening. If you're a fan of stuffed peppers then I highly recommend this recipe!

Stuffed Pepper Soup

(Source: Taste of Home)

2 pounds ground beef  (I used a little over 1 pound)

1 medium onion, diced 

3 garlic cloves, minced 

2 quarts water*  

1 can (28 ounces) tomato sauce

1 can (28 ounces) diced tomatoes, undrained

2 cups cooked long grain rice

2 cups chopped green peppers

1/4 cup packed brown sugar

2 teaspoons salt  (taste soup first before adding the salt)

2 teaspoons beef bouillon granules   (I used 4 beef bouillon cubes)*

1 teaspoon pepper

In a Dutch oven, cook beef, onion and garlic over medium heat until no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender. Yield: 10 servings (2-1/2 quarts).

*You can use beef broth in place of the water and beef bouillon.