Stuffed Pepper Soup | TheFencePost.com
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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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