Stuffed Pepper Soup

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 oz.) 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


Dice up the onion and green pepper.

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, tomato soup and chicken broth (or beef broth.)
Give it all a good stir. Then add in rice. Stir in 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 heat for about 30 minutes to let all the flavors blend. The longer it simmers – the thicker it will get as the rice continues to absorb the liquids.

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.

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