Stuffed Pepper Soup |

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.



Start a dialogue, stay on topic and be civil.
If you don't follow the rules, your comment may be deleted.

User Legend: iconModerator iconTrusted User


Loading comments...