Stuffed Pepper Soup

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  • Serves: 10
  • Origin: Soups


  • 2 lbs. ground beef
  • 1 (28 oz.) can tomato sauce
  • 1 (28 oz.) can diced tomatoes, undrained
  • 2 beef bouillon cubes
  • 1/4 cup brown sugar, packed
  • 2 tsp. salt
  • 1 tbls. ground black pepper
  • 1 tbls. soy sauce
  • 2 cups cooked rice


  1. In a Dutch oven, brown beef over medium-high heat. Drain fat. Add peppers to browned meat and sauté for 3 minutes. Stir in tomato sauce, diced tomatoes with juices, bouillon cubes, brown sugar, salt, pepper and soy sauce. Reduce heat to low; cover and simmer for 30 to 45 minutes, watching closely so it does not stick. Stir in rice and heat through. Yields 10 servings.

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