Stuffed Pepper Soup

Stuffed Pepper Soup

(8 servings)

Ingredients:

2 lb. Ground Chuck

6 cups Water

1 can (28 oz.) Tomato Sauce

1 can (28 oz.) Diced Tomatoes

2 cups Green Pepper, chopped

¼ cup Brown Sugar, packed

2 tsp. Kosher Salt

2 tsp. Beef Bouillon Granules

1 tsp. Black Pepper

2 cups Long Grain Rice, cooked

Directions:

In a Dutch oven over medium heat, cook ground chuck until no longer pink.  Grain.  Add the remaining ingredients except the rice and combine.  Bring mixture to a boil, then reduce heat to a simmer and cook uncovered for 30 minutes or until peppers are tender.  Now add the rice and continue another 10 minutes before serving.

Note:               Soup can be made the day before and then reheated when needed.  This actually helps bring out the flavor.

Ideas for Future Efforts

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