One of my all time favorite meals is a stuffed pepper with a nice hot baked potato and all the fixings. Several years ago, I came across a recipe for stuffed pepper soup. I am also affectionate for soups and I consider them to be comfort food. If you enjoy the flavor of a stuffed pepper, and you also enjoy a nice hearty soup, try this recipe. I promise you will not be disappointed.
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Ingredients:
2 lbs. ground beef (I used 90% lean, to reduce grease)
28 oz. can tomato sauce
28 oz. can diced tomatoes, undrained
28 oz. can water
2 c. cooked long grain rice
1 c. chopped onion
2 c. chopped bell peppers (I used green and red for color)
¼ c. packed brown sugar
2 t. salt
2 t. beef bullion granules
1 t. black pepper
In a skillet, brown ground beef and drain.
Chop onions and peppers.
Cook rice and allow to cool. (I used one bag of boil-in-bag rice for this demonstration, which produced 2 c. cooked rice. You can also cook one cup of rice of your choice with 2 c. water, bring to a boil, cover and let stand for 25-35 minutes and fluff with a fork for the same result).
In a dutch oven, add drained beef, onions, peppers, tomatoes, salt, pepper, beef bullion, rice and brown sugar.
Stir to combine. Bring to a boil then reduce heat. Simmer for approximately 35-45 minutes.
Serve with a salad and a slice of homemade bread.
Yield: 10 servings
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