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 arent 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.