Stuffed Pepper Soup

I love stuffed peppers.

I loved them as a kid and I love them now.

I still like my stuffed peppers the way my Mom made them using her Spanish Rice as a filling.  The only thing I might get crazy with is the kind of cheese I add on top.

Sometimes it's a good ole slice of American cheese.

Sometimes it's sharp cheddar.

Because I'm a rebel like that.

If you are a stuffed pepper lover like I am, then I think you'll love this soup version.

It has all those yummy flavors you love in stuffed peppers, but a bit less time consuming.

Ingredients:

1 lb. ground beef

1 small onion, diced

1 large bell pepper, diced

1 can (29 oz.) diced tomatoes

1 (10 oz) can tomato soup (or tomato sauce)

1 (14 0z) can chicken broth (or beef broth)

2 cups cooked rice
1 tbsp. sugar
1 tsp. garlic powder

salt & pepper, to taste

shredded cheddar cheese, for topping

Directions:

In a large pot, brown and crumble ground beef along with diced green peppers and onion over medium-high heat.

When cooked, drain excess grease from beef mixture.

Put beef back into pot.
Add in diced tomatoes.

Add in chicken broth (or beef broth, if using).

Then add in can of tomato soup or tomato sauce (whichever you are using). 

Give it all a good stir. Then add in rice.

Stir again.

Then add seasonings; sugar, garlic powder, salt & pepper (to taste).

I always say to add salt & pepper to taste because I know salt is a sensitive seasoning for many people.
And the amount you use depends on if it is sea salt, kosher salt, table salt or salt substitute.
So when adding salt & pepper, just keep adding a little at a time and stir, then taste after each addition until it gets up to the seasoning level that is right for you and your family.

Cover and let soup simmer on low-medium heat for about 30 minutes to let all the flavors blend.

And serve!

Now, I think you have to serve this soup with shredded cheddar cheese on top.
It ain't a stuffed pepper (in my humble opinion) unless it has cheese on there. 

Enjoy! 

Printable Recipe Here