A steaming bowl of hot chicken gumbo and a tossed green salad

A steaming bowl of hot chicken gumbo and a tossed green salad

Stuffed Pepper Soup

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  • 2 lbs. ground round
  • 1 can (28 oz.) tomato sauce
  • 1 can (28 oz.) diced tomatoes or 1 qt. homemade canned tomatoes
  • 2 C green pepper, chopped
  • 2 beef bouillon cubes
  • 2 tsp salt
  • 1 tsp pepper
  • Chili sauce to taste
  • ¼ C Pioneer® Golden Light Brown Sugar, packed
  • 2 C rice, cooked


  1. In a frying pan brown the beef; drain.
  2. In a soup pot add the cooked beef, tomato sauce, diced tomatoes, green pepper, bouillon cubes, salt, pepper, chili sauce and Pioneer® Golden Light Brown Sugar. Bring to a boil, then reduce heat to simmer.
  3. In separate pan cook rice as package directs. When ready, add rice to simmering soup. Stir and cook until green pepper is tender (approximately ½ hour). Soup is ready to serve.

Cook's Note

This is one of those soups that taste’s good right away, you don’t have to cook for hours. Soup is thick like chili & very filling. If you like more broth add about 1 ½ cups tomato juice or to your liking.
Stuffed Pepper Soup
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