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Stuffed Pepper Soup


  • 1 pound ground beef or sausage
  • 28 ounce can diced tomatoes
  • 15 ounce can tomato sauce
  • 4 cups water
  • 1 to 2 pound package frozen pepper and onion blend Mine was 1 lb, 6 oz
  • 2 teaspoons chili powder
  • 2 teaspoons paprika
  • 2 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic
  • 2 teaspoon basil
  • 4 cups rice cooked (for serving)


  • In large pot or dutch oven, brown beef over medium high heat until no longer pink. Drain, if needed. Add onion and pepper blend and continue cooking until peppers are tender and onions are slightly translucent.
  • Stir in all other ingredients except for rice. Bring to a boil over medium heat and then reduce heat and simmer for about thirty minutes, stirring from time to time.
  • Stir in rice to each bowl or the whole pot just before serving.