- 1 pound ground beef
- 8 cups water
- 4 cups tomato juice
- 3 medium sweet red pepper, diced
- 1-1/2 cups chili sauce
- 1 cup uncooked long grain rice
- 2 celery ribs, diced
- 1 large onion, diced
- 2 teaspoons browning sauce, optional
- 3 teaspoons chicken bouillon granules
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- In a Dutch oven, over medium heat, cook beef until no longer pink; drain. Add the remaining ingredients; bring to a boil.
- Reduce heat; simmer, uncovered, for 1 hour or until rice is tender. Yield: 16 servings (4 quarts).
Reviews for Stuffed Sweet Pepper Soup
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"Very delicious. I used 2 pounds of ground beef and saut?ed the onion, celery and peppers together with the beef. I also cooked the rice separately like a reader suggested."
"The flavor of the soup was good but the peppers and celery were still crunchy. Next time I would saute the peppers and celery with the meat to soften them. Also, the rice thickened the soup a lot. Next time I might cook it by itself and add later."
"Very good flavors! Did not have browning sauce so omitted it and added a can of diced tomatoes. Served with a warm french bread crusty loaf. Really good soup!"
"Very good soup and a very good way to use up the trio of colored peppers I picked up at Aldi's for an unbelieveably low price. I used all home-canned tomato juice instead of the water and used my own home-canned chili sauce and brown rice. A very nice and tasty meal on a cold winter's night. I served it along with homemade corn bread made in an iron skillet."
"I used two pounds of ground beef for more heartiness. I also added a large chopped zucchini and two cans of beans - one chili and one northern. I used an Asian sweet chili sauce as that is what I had on hand. Yum!"