Stuffed Pepper Soup Recipe

By SMorrissey

Ingredients

• 2 pounds ground beef
• 1 Large Onion
• 2 Cloves of chopped garlic
• 2 cups chopped green peppers
• 2 quarts Beef Stock
• 1 can (28 ounces) tomato sauce
• 1 can (28 ounces) diced tomatoes, undrained
• 2 cups cooked long grain rice
• 1/4 cup packed brown sugar
• salt and pepper to taste

Preparation

Step 1

In a Dutch oven, cook beef, onions, garlic and green pepper over medium heat until beef is 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).

Freezes and reheats very well