The BEST EVER Stuffed Pepper Soup!

Ingredients

• 2 pounds lean ground beef
• 3 cups water
• 3 cups beef broth
• 1 can 28 ounces tomato sauce
• 1 can 28 ounces diced tomatoes, undrained
• 2 cups chopped green & red peppers
• 1/4 cup packed brown sugar
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 teaspoon olive oil
• 2 cups cooked long grain rice
• 1 large onion chopped
• 2 garlic cloves minced
• Chopped fresh parsley

Instructions

1. In a Dutch oven over medium heat, cook the beef, olive oil, onions and garlic together while stirring beef until the meat is no longer pink and the onions are translucent, then drain.
2. Stir in all other ingredients except the rice then bring to a boil.
3. Reduce the heat to a simmer until the peppers are nice and tender - for 30 minutes or so.
4. Add in the cooked rice & continue to simmer for an additional 10 minutes.
5. top with cheese if desired
6. ENJOY!