Stuffed Pepper Soup

In a Dutch oven over medium heat, cook and stir the ground beef until it's no longer pink, breaking it into crumbles. When the meat is all brown, drain the grease.

Stir in the water, tomato sauce, undrained diced tomatoes, chopped green peppers, packed brown sugar, salt, beef bouillon granules and pepper. Bring everything to a boil. Then, reduce the heat and simmer, uncovered, until the peppers are tender, about 30 minutes.

Add the cooked rice and simmer, uncovered, for 10 minutes longer. If desired, sprinkle with chopped fresh parsley before serving. Editor's Tip: If you know that you'll have leftovers, consider topping each bowl with a scoop of cooked rice before serving instead of adding all the rice into the soup at the end. When leftover stuffed pepper soup with rice sits in the fridge overnight, the rice soaks up a lot of the broth, leaving you with a recipe that's more like stew than soup.