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Title: Stuffed Pepper Soup
Categories: Beef, Vegetables, Rice, Herbs
Yield: 8 servings
2 lb Ground beef
6 c Water
28 oz Can tomato sauce
28 oz Can diced tomatoes,
- undrained
2 c Chopped bell peppers
1/4 c Packed brown sugar
2 ts Salt
2 ts Beef bouillon granules
1 ts Pepper
2 c Cooked long grain rice
Chopped fresh parsley; opt
In a Dutch oven over medium heat, cook and stir beef
until no longer pink, breaking it into crumbles; drain.
Stir in next 8 ingredients; bring to a boil. Reduce
heat; simmer, uncovered, until peppers are tender, about
30 minutes.
Add cooked rice; simmer, uncovered, 10 minutes longer.
If desired, sprinkle with chopped fresh parsley.
Krista Muddiman, Meadville, Pennsylvania
Makes: 8 servings (2 quarts)
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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