Yield: 1 Servings
Measure | Ingredient |
---|---|
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 \N | Beef bouillon cubes |
¼ cup | Packed brown sugar |
2 teaspoons | Salt |
1 teaspoon | Pepper |
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@...>