STUFFED PEPPER SOUP RECIPE
by Karen Mussoline
Email:kmussoline@icloud.com

URL Source: https://www.tasteofhome.com/recipes/stuffed-pepper-soup
Source: Taste Of Home
Course: Soups/Stews
Cuisine: American
Food Group: Beef
Serves: 8

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Ingredients

2 pound(s) ground beef
1 medium onion, diced
2 clove(s) garlic, minced
6 cup(s) water
28 ounce tomato sauce
28 ounce diced tomatoes (I used fire roasted) undrained
2 cup(s) green peppers, chopped
1/4 cup(s) packed brown sugar
2 teaspoon(s) salt
2 teaspoon(s) beef bouillon granules
1 teaspoon(s) pepper
2 cup(s) cooked long grain rice
Chopped fresh parsley, optional

Instructions

DIRECTIONS

In a Dutch oven over medium heat, cook and stir onions, garlic and beef until no longer pink; drain. Stir in next eight ingredients; bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes.
Add cooked rice; simmer, uncovered, 10 minutes longer. If desired, sprinkle with chopped fresh parsley. Yield: 8 servings (2 quarts).
Notes: