Yield: 1 Servings
|2 pounds||Ground beef|
|1 can||(28oz) tomato sauce|
|1 can||(28oz) diced tomatoes, undrained|
|2 cups||Cooked converted or long grain white rice|
|2 cups||Chopped green pepper|
|2||Beef bouillon cubes|
|¼ cup||Packed brown sugar|
Someone on this list (sorry I forgot who) asked for a recipe for Stuffed Pepper Soup. I found this in the Oct/Now '96 issue of Taste of Home. I hope it's what you were looking for: In a large saucepan or Dutch oven, brown beef; drain. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 mins or until peppers are tender.
Yield 10 servings.
Posted to EAT-L Digest 25 October 96 Date: Sat, 26 Oct 1996 18:41:05 -0400 From: Yvonne Womack <Penchard@...>