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Thread: Stuffed Green Pepper Soup

  1. #1
    Super Member Teacup's Avatar
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    Jun 2009
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    Central Illinois
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    Stuffed Green Pepper Soup

    About 16 servings – freeze leftovers in smaller batches for a quick lunch or supper. This is a very warming soup on a cold day.

    • 2 lbs. lean ground beef
    • 2 quarts water
    • One 28-ounce can diced tomatoes, undrained
    • One 29-ounce can tomato sauce
    • ½ cup long-grain white rice (if you use brown rice, you may need to simmer a little longer)
    • 2 cups chopped green bell peppers (about 2 large peppers – you can used frozen chopped peppers if fresh aren’t available)
    • 2 beef bouillon cubes
    • 1 diced small onion or onion flakes to taste (optional – I added this to the original recipe)
    • 2-3 T. brown sugar (to taste)
    • 1 t. salt (to taste)
    • 1 t. ground black pepper

    In a 6-quart pan or Dutch oven, brown the beef and drain well. Add remaining ingredients and bring to a boil. Reduce heat, cover and simmer for 30-40 minutes or until rice and peppers are tender. Plan to cook an additional 10-15 minutes with brown rice.

  2. #2
    Super Member OHSue's Avatar
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    May 2009
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    Ohio
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    Oh, thanks so much for this recipe. I had this at Culvers a while ago and wondered how they made it. I thought I could wing it, but this sounds perfect.

  3. #3
    Super Member
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    Oh that sounds wonderful Thanks for sharing

  4. #4
    Member melhuff's Avatar
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    May 2009
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    Corn Country -- Illinois
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    I made this last night and it is VERY good!!!! I would definately recommend it for one of those cold snowy nights that we know are coming!!!

    Melinda

  5. #5
    Power Poster blueangel's Avatar
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    Kansas
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    Sounds wonderful

  6. #6
    Junior Member
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    Mar 2011
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    125
    Thanks for bringing this recipe back to mind. Have made several times. Each and every time; a hit with my family.Easy and wonderful!

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