I spent a few nights a week in middle school popping pre-stuffed peppers in the oven for a quick dinner after ball games. Green pepper sliced open and chocked full of oozing beef, chopped tomatoes, and mozzarella cheese. It was one of my favorites.

When I heard the word "stuffed pepper soup" this past spring, I thought someone was talking about putting the ingredients into the pepper, soup-style. You know, like pouring chicken broth in and dumping in some beef chunks.

Surely, I was confused. How would you cut into that? Do you use the pepper as a cup and then drink? Wouldn't the pepper get hot? Or would it leak? And how would you get a mouthful of the fresh pepper with the savory meat?

It turns out stuffed pepper soup is a thick chili recipe, tomato-based, served with white rice and seasoned with brown sugar. It's not what I expected but, when I found a recipe of my mom's, I was not disappointed!

I enjoy this more than stuffed green peppers now.

4 Servings

Prep Time: 15 minutes

Cook Time: 45 minutes

Ingredients:

• ¼ cup dry white rice
• 2lbs ground beef
• 1 can tomato soup
• 1 can tomatoes, diced
• 2 cups green peppers, chopped
• 2 cubes beef bouillon
• ¼ cup brown sugar, packed
• 2 teaspoons salt
• 1 teaspoon pepper

Directions:

1. Steam ¼ cup dry white rice, according to the packaging.
2. In large saucepan, on medium heat, let beef sit until brown.
3. Drain.
4. Add tomato soup, diced tomatoes, rice, green peppers, beef bouillon, brown sugar, salt, and pepper. Bring to boil. Reduce to low heat.
5. Cover and simmer for 35 minutes, or until peppers are tender.