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Soups, Stews, and Chilies


Stuffed Pepper Soup

 

12 Servings


  • 2 pounds ground beef (80/20)
  • 2 quarts water
  • 2 15-ounce cans tomato sauce
  • 1 28-ounce can diced tomatoes, undrained
  • 2 cups cooked long grain white rice
  • 2 cups chopped green bell peppers
  • ¼ cup packed brown sugar
  • 2 teaspoons salt
  • 2 teaspoons beef bouillon granules
  • 1 teaspoon black pepper

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 to 40 minutes, or until peppers are tender.

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