stuffed pepper soup
(1 rating)
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I made a triple batch of this last week for a potluck at church and ended up bringing home only 2 small bowls. Alot of times I substitute red and yellow bell peppers for the green peppers. It's more colorful and it gives it a little different flavor. We love it that way.
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(1 rating)
yield
serving(s)
prep time
45 Min
cook time
45 Min
Ingredients For stuffed pepper soup
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2 lbground beef
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2 48 oz. canbeef broth
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1 28 oz. cantomato sauce
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1 28 oz. canpetite diced tomatoes, undrained
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2 cbrown rice, cooked (you can use white if you prefer)
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2 cfinely chopped green peppers
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1/4 cbrown sugar
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2-4 tspbeef bouillon
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1 -1.5 tsppepper
How To Make stuffed pepper soup
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1In a large soup pan or dutch oven, cook the hamburger until no longer pink. I very often add 1 or 2 chopped onions at this point and cook the onions right with the ground beef. Drain well.
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2Add the rest of the ingredients and simmer for 30-40 minutes or until the peppers are tender and done the way you like them. Covered
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3I have used Minute Rice before. In that case, I just added the rice right to the simmering liquid uncooked and let it cook right in the soup. You have to be careful not to add too much Minute Rice tho or you will have a casserole instead of a soup. About 1 cup is plenty. We also find that this soup is as good the next day reheated as it was the first day - maybe even better. Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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