We have an abundance of large, homegrown bell peppers! So, we are having a bell pepper sale for a limited time — $0.99 per pound. This featured recipe tastes like stuffed peppers without all of the work. Not a fan of eating hot soup in summer? Freeze it for that first chilly day in the fall!
Stuffed Pepper Soup
2 pounds ground beef
1 (28-0z.) can diced tomatoes, undrained
2 cups cooked converted or long-grain white rice
2 cups chopped Keller’s Farmstand green bell peppers
1/4 cup packed brown sugar
1 (28-oz.) can tomato sauce
2 beef bouillon cubes
1 teaspoon freshly ground black pepper
2 teaspoons salt
In a large saucepan or Dutch oven, brown the ground beef and drain. Add remaining ingredients. Bring to a boil. Reduce heat and cover. Simmer for 30-40 minutes, or until peppers are tender. Serve. Yield: 10 servings.