Stuffed Pepper Soup Recipe

By polledl

Ingredients

• 2 pounds ground beef
• 2 quarts water
• 1 can (28 ounces) tomato sauce
• 1 can (28 ounces) diced tomatoes, undrained
• 2 cups cooked long grain rice
• 2 cups chopped green peppers
• 1/4 cup packed brown sugar
• 2 teaspoons salt
• 2 teaspoons beef bouillon granules
• 1 teaspoon pepper

Preparation

Step 1

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 30-40 minutes or until peppers are tender. Yield: 10 servings (2-1/2 quarts).

Nutritional Facts 1 serving (1 cup) equals 248 calories, 8 g fat (4 g saturated fat), 45 mg cholesterol, 1,158 mg sodium, 24 g carbohydrate, 3 g fiber, 19 g protein.