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 0z) can chicken broth (or beef broth)

2 cups cooked rice

1 tbsp. sugar

t tsp. garlic powder

salt & pepper, to taste

shredded cheddar cheese, for topping


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


When meat is thoroughly cooked, drain excess grease from beef mixture.

Put beef mixture back into pot. Add in diced tomatoes, chicken (or beef) broth and
tomato soup (or tomato sauce).

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

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

Then serve with shredded cheddar cheese on top of each serving.

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