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).
Reviews for Stuffed Pepper Soup(114)
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My Hubby loves this more than stuffed peppers. He says you get more of everything in 1 bite and it is much easier to eat.
Great soup, for some more flavor, use the garlic/herb diced tomatoes. Adds great flavor to it!
Family loved this soup.
I have made this soup for many years. It is great and not all the fuss as you have with stuffed peppers
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