In a Dutch oven over medium heat, cook and stir the beef until it is no longer pink, breaking it into crumbles. Drain any excess fat.
Stir in the water, tomato sauce, diced tomatoes, chopped green peppers, brown sugar, salt, beef bouillon granules, and pepper. Bring the mixture to a boil.
Reduce the heat and simmer uncovered until the peppers are tender, about 30 minutes.
Add the cooked rice and simmer uncovered for an additional 10 minutes. If desired, sprinkle with chopped fresh parsley before serving.
Please Note: Weekly ads are consistent across every Food Town. Services and in-store specials may vary
by location.
Stuffed Bell Pepper Soup
By Terrie Lewis | July 26, 2025
Prep Time: 15min Cook Time: 45 minutes
Serves: 8
Ingredients
2 pounds ground beef
6 cups water
1 can (28 ounces) tomato sauce
1 can (28 ounces) diced tomatoes, undrained
2 cups chopped assorted color Bell peppers
1/4 cup packed brown sugar
2 teaspoons salt
2 teaspoons beef bouillon
1 teaspoon pepper
2 cups cooked long-grain rice
Chopped fresh parsley, optional
Directions
In a Dutch oven over medium heat, cook and stir the beef until it is no longer pink, breaking it into crumbles. Drain any excess fat.
Stir in the water, tomato sauce, diced tomatoes, chopped green peppers, brown sugar, salt, beef bouillon granules, and pepper. Bring the mixture to a boil.
Reduce the heat and simmer uncovered until the peppers are tender, about 30 minutes.
Add the cooked rice and simmer uncovered for an additional 10 minutes. If desired, sprinkle with chopped fresh parsley before serving.
If you can't find an item you're searching for, let us know! We're always looking for ways to improve your Food Town experience, and we'll do our best to make that product available. Make a suggestion
