Stuffed Pepper Soup

Stuffed Pepper Soup
Ingredients:
- 1 pound ground hamburger
- 6 cups beef broth (or water with beef bouillon)
- 2 (14-ounce) cans diced tomatoes, undrained (or 1 jar bottled tomatoes, chopped)
- 2 green bell peppers, chopped (or substitute 1 red bell pepper)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 cup brown sugar
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 2 cups cooked rice (added at the end) - Freshly grated Parmesan cheese for garnish (optional)

Directions:
In a large skillet, brown the ground beef with the diced onion and minced garlic over medium heat until the beef is no longer pink. Drain excess grease and transfer the mixture to a large stockpot. Add the beef broth, diced tomatoes, bell peppers, brown sugar, salt, pepper, and Worcestershire sauce. Bring the soup to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20–25 minutes. Stir in the cooked rice during the last few minutes of cooking. Serve hot, topped with freshly grated Parmesan cheese and saltines if desired.

Notes:
I prefer adding the rice at the end so it doesn’t overcook, but this can be adjusted to taste. I usually simmer the soup closer to 20 minutes when short on time. Extra fresh tomatoes can be chopped and added if available. Original inspiration: Six Sisters’ Stuff Stuffed Pepper Soup https://www.sixsistersstuff.com/recipe/stuffed-pepper-soup/, with personal adjustments made.