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    Stuffed Pepper Soup
    2 pounds ground beef
    6 cups water
    1 can (28 ounces) tomato sauce
    1 can (28 ounces) 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
    1. In a Dutch oven over medium heat, cook and stir beef until 
       no longer pink; drain. 
    2. Stir in next eight ingredients; bring to a boil. 
    3. Reduce heat; simmer, uncovered, until peppers are tender, 
       about 30 minutes. 
    4. Add cooked rice; simmer, uncovered, 10 minutes longer. 
    5. If desired, sprinkle with chopped fresh parsley.