Stuffed Green Pepper Soup

I gave some of this stuffed pepper soup to a neighbor who said that her husband probably wouldn’t eat it as it had onions in it. She said he tried it, loved it, and asked me for the recipe. I have used instant brown rice, and it worked fine.

Preparation Details

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hr

Servings: 10

Ingredients

• 2 tablespoons vegetable oil
• 3 green bell peppers, diced small
• 1 onion, diced small
• 1 clove garlic, minced
• 2 ½ pounds ground beef
• 3 quarts water
• 2 (29 ounce) cans tomato sauce
• 2 (28 ounce) cans petite diced tomatoes in juice
• ½ cup ketchup
• ½ cup beef base
• ¼ cup brown sugar
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 4 cups water
• 2 cups brown rice

Steps

1. Heat vegetable oil in a large pot over medium heat. Cook and stir bell pepper, onion, and garlic in hot oil until soft, 5 to 7 minutes. Break ground beef into small chunks and add to the pot; cook and stir until completely browned, 7 to 10 minutes more. Drain excess fat and return pot to heat.
2. Stir water, tomato sauce, diced tomatoes, ketchup, beef base, brown sugar, salt, and pepper into the beef mixture; bring to a simmer and cook until the flavors marry, about 30 minutes.
3. While the soup simmers, bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes; stir into the soup.