Stuffed Pepper Soup
Tastes like you’ve made stuffed peppers but without all the work. This could almost fit into a “stew” category. Easy, easy, easy!
2 lbs. ground beef
1 28oz. can diced tomatoes, undrained
2 c. cooked converted or long-grain white rice
2 c. chopped green pepper
1/4 c. packed brown sugar
1 28oz. can tomato sauce
2 beef bouillon cubes
1 tsp. ground black pepper
2 tsp. salt
In a large saucepan or Dutch oven, brown beef and drain. Add remaining ingredients. Bring to a boil. Reduce heat, cover, and simmer for 30-40 minutes, or until peppers are tender. Makes 10 servings.