Stuffed roast pepper soup
1 servings
Ingredients
| Quantity | 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 |
| Yellow or sweet red peppers, | ||
| Seeded and ch | ||
Directions
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