Thursday, November 7, 2013

Stuffed Pepper Soup Recipe

•2 pounds ground beef
•2 quarts water
•1 can (28 ounces) tomato sauce
•1 can (28 ounces) diced tomatoes, undrained
•2 cups cooked long grain rice
•2 cups chopped green peppers
•1/4 cup packed brown sugar
•2 teaspoons salt
•2 teaspoons beef bouillon granules
•1 teaspoon pepper

•In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender. Yield: 10 servings (2-1/2 quarts).

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