Stuffed pepper soup

Ingredients

2 pounds ground beef
1 onion
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

Easy

Directions

1. 1. In a Dutch oven, cook beef and onion 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.

main courses, ground beef, soup November 22, 2015 01:50

Author Originally published as Stuffed Pepper Soup in Taste of Home October/November 1996, p51