Well, you asked for it...This is one of my all time favorite soup recipes, probably cuz I came up with it myself. I alwys liked eating stuffed peppers, but always felt like I was getting too much pepper and not enough stuffed stuff. :o) This recipe makes enough for two nights worth of dinners, so when you eat dinner, throw the rest in the freezer for next week. Better yet, pack some up for a friend or neighbor!
Stuffed Pepper Soup
2 pounds lean ground beef
1 28 oz can diced tomatoes
1 28 oz can crushed tomatoes
2 large green peppers, seeded and diced
2/3 cup chopped onion
2 cups cooked white rice
2 large beef bouillon cubes
4 cups water
1/4 cup firmly packed brown sugar
3/4 tsp. black pepper
1 tsp. Italian seasoning
2 Tbsp. worcestershire
Brown and thoroughly drain ground beef. In a small saucepan, heat four cups water and two bouillon cubes to a boil or until bouillon cubes are dissolved. Meanwhile, in a large soup pot on medium-high heat, mix together browned beef, diced tomatoes, crushed tomatoes, chopped green peppers, onion, and white rice. Stir until well blended. Add the bouillon water, brown sugar, pepper, Italian seasoning, and worchestershire. Again, stir until well blended. Bring all ingredients to a boil, reduce heat and cover. Let simmer until green peppers are tender, approximately twenty-five minutes.
I usually serve these with beer biscuits. Super yummy!
Your girlfriend,
Michelle
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