Stuffed Pepper Soup
2 pounds ground beef
2 28 oz. cans tomato sauce
1 28 oz. can diced tomatoes, undrained
2 cups cooked rice
2 cups green pepper, chopped
2 beef bouillon cubes
1/4 cup brown sugar, packed
14 ounces water (more if still too thick)
In Dutch oven, brown ground beef, drain. Add remaining ingredients.
Bring to a boil. Reduce heat to low. cover and simmer until green
peppers are tender about 35-40 minutes.
Notes from the person who
submitted this recipe:
Oh, my was this good!!!!! I thought you would like to add this to your
collection of recipes on your site. When our market has peppers on
sale, I stock up and keep them in the freezer. They break up easily when
frozen, and I dropped them right into the soup. Couldn't be much
easier!!!
Enjoy!
