Wednesday, December 27, 2017

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
______________________________________
______________________________________
______________________________________
______________________________________
______________________________________

No comments:

Post a Comment