Stuffed roast pepper soup

Yield: 1 servings

Measure Ingredient
2 pounds Ground beef
½ medium Onion -- chopped
6 cups Water
8 eaches Beef bouillon cubes
2 cans Tomatoes
28 ounces Each, with liquid, cut up
2 cups Cooked rice
2 teaspoons Salt
½ teaspoon Pepper
½ teaspoon Paprika
3 eaches Green peppers
\N \N Yellow or sweet red peppers,
\N \N Seeded and ch

In a large Dutch oven or soup kettle. cook ground beef with onion until the meat is brown and the onion is tender; drain. Add bouillon cubes, tomatoes, rice and seasonings. Bring to a boil; reduce heat and simmer. covered, for 1 hour. Add chopped peppers; cook, uncovered, for 10-15 minutes or just until tender. Yield: 14-16 servings (4 quarts).

Recipe By : Taste of Home

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