A hearty soup for this fall and winter's soup menu, this Stuffed Pepper Soup is a spin on the classic dish.
In a large Dutch oven, cook hamburger or meatloaf mix over medium-high heat, breaking up as the meat cooks, until no longer pink. Drain fat from the pot and return to stove.
Add onions, garlic, salt and pepper and cook for 5-7 minutes, until softened, Add the peppers, both tomatoes, beef broth, brown sugar and rice. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered for 25 minutes.
Add salt and pepper to taste. Spoon into bowls, topping with freshly chopped parsley, if desired.