Stuffed Pepper Soup
This is a great veriation of tradional stuffed peppers. Dovetailing Tip: Cook an additional 2 cups of rice to use in Stuffed Pepper Soup on day 4.
Prep time:
Cook time:
Yield: 2 quarts
Serving size: 8
Calories per serving: 436
Ingredients:
Cook time:
Yield: 2 quarts
Serving size: 8
Calories per serving: 436
2 pounds ground beef
6 cups water
1 (28-ounce) can tomato sauce
1 (28-ounce) can 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
Directions:
In a Dutch oven over medium heat, cook and stir beef until no longer pink, breaking 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.
Source: tasteofhome.com
Add cooked rice; simmer, uncovered, 10 minutes longer. If desired, sprinkle with chopped fresh parsley.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
