Stuffed Pepper Soup
2 pounds ground beef
6 cups water
1 can (28 ounces) tomato sauce
1 can (28 ounces) diced tomatoes, undrained
2 cups chopped green peppers
1/4 cup packed brown sugar
2 teaspoons salt
2 teaspoons beef bouillon granules
1 teaspoon pepper
2 cups cooked long grain rice
Chopped fresh parsley, optional
In a Dutch oven over medium heat, cook and stir beef until no longer pink, breaking it into crumbles; drain.
Stir in next 8 ingredients; bring to a boil.
Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes.
Add cooked rice; simmer, uncovered, 10 minutes longer.
If desired, sprinkle with chopped fresh parsley.
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