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Stuffed Pepper Soup


2 pounds ground beef
2 quarts water
2 cans (15 ounces each) tomato sauce
1 can (28 ounces) diced tomatoes, undrained
2 cups cooked long grain rice
2 cups chopped green bell peppers
¼ cup packed brown sugar
2 teaspoons salt
2 teaspoons beef bouillon granules
1 teaspoon freshly ground black 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 to 40 minutes, or until peppers are tender.

Makes 12 servings.