suemunzlinger's Recipe

Stuffed Pepper Soup

Category: Soup and Salad

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 seasoning *see note
1 teaspoon pepper

Directions

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)

* note Like Better then Bouillon beef base
From taste of home