Thursday, September 14, 2017

Stuffed Pepper Soup

Stuffed Pepper Soup
  • 2 lbs ground beef
  • 6 cups water
  • 28 oz can tomato sauce
  • 28 oz can diced tomatoes, undrained
  • 2 cups chopped green peppers
  • 1/4 cup brown sugar
  • 1 teaspoon salt
  • 2 teaspoon beef bouillon granules
  • 1 teaspoon pepper
  • 2 cups cooked long grain rice
  • Chopped fresh parsley (optional)
  1. In a Dutch oven over medium heat, cook and stir beef until no longer pink, drain.
  2. Stir in next eight ingredients and bring to a boil.
  3. Reduce heat, simmer uncovered until peppers are tender, about 30 minutes.
  4. Add cooked rice, simmer 10 minutes longer.
  5. If desired sprinkle with chopped fresh parsley
Lots of food here with just two of us so I halved the recipe and it still made enough for two meals.
Didn't add salt because thought the bouillon would be salty enough.

We both thought it very good.
Quick and easy too.

Calories for 1 cup is 337

Happy Eating  🍲


  1. Looks delicious, great recipe. Thanks for sharing. Have a happy day!

  2. Yummy! I love the taste of green peppers. I wouldn't miss the beans so this recipe is perfect. Thank you, Karen.

  3. Thanks for sharing your recipe.
    The Fall (Autumn) is a great time for enjoying soups.

    All the best Jan


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