Stuffed pepper soup is quicker and easier to make than regular stuffed peppers—yet it is just as delicious! If you love the classic comfort food, you'll love this variation.

Ingredients

• 2 pounds ground beef
• 6 cups water
• 1 can (28 ounces) tomato sauce
• 1 can (28 ounces) diced tomatoes, undrained
• 2 cups chopped green peppers
• 1/4 cup packed brown sugar
• 2 teaspoons salt
• 2 teaspoons beef bouillon granules
• 1 teaspoon pepper
• 2 cups cooked long grain rice
• chopped fresh parsley, optional

Directions

1. In a Dutch oven over medium heat, cook and stir beef until no longer pink, breaking it into crumbles; drain. Stir in next 8 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes.
2. Add cooked rice; simmer, uncovered, 10 minutes longer. If desired, sprinkle with chopped fresh parsley.