Stuffed pepper soup is not difficult to make. An easy way to make this soup is by using a Dutch oven on a stove top.
To make stuffed pepper soup, brown 2 pounds of ground beef in a Dutch oven over medium heat. Drain the meat and stir in 2 quarts of water, one 28-ounce can of tomato sauce, one 28-ounce can of diced tomatoes, 2 cups each of cooked long-grain rice and chopped green peppers, 1/4 cup of packed brown sugar, 2 teaspoons each of salt and beef bullion cubes and 1 teaspoon of pepper. After bringing the mixture to a boil, reduce the heat and simmer for 30 to 40 minutes or until the peppers have become tender. This recipe makes 10 servings or 2 1/2 quarts.