Stuffed Bell Pepper Soup
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 2 lbs ground beef
- 2 1⁄2 green bell peppers, chopped
- 1 onion, chopped
- 1 (29 ounce) can tomato sauce
- 1 (29 ounce) can diced tomatoes
- 2 cups beef broth
- 2 cups water
- 1⁄4 cup brown sugar
- 3 garlic cloves, minced
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 1⁄2 teaspoons italian seasoning
- 1 tablespoon Worcestershire sauce
- 2 cups cooked white rice
directions
- In a Dutch oven brown beef over medium high heat. Drain off any fat.
- Add the peppers, onion, and garlic to the browned meat and saute for 3 minutes.
- Stir in the tomato sauce, diced tomatoes with juice, beef broth, water, brown sugar, salt, pepper, Italian seasoning and worcestershire sauce. Reduce heat to low, cover and simmer for 30 to 45 minutes.
- Stir in rice and heat through.
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Reviews
-
One word - yummy! This was easy to make and I liked that it contained ingredients I normally have on hand. I replaced the water with chicken broth and it did add a heartier flavor. This was such an easy recipe to put together - I will definitely add it to the soup rotation for the cooler weather! Thanks for posting - made for Spring PAC 2012.
Tweaks
-
One word - yummy! This was easy to make and I liked that it contained ingredients I normally have on hand. I replaced the water with chicken broth and it did add a heartier flavor. This was such an easy recipe to put together - I will definitely add it to the soup rotation for the cooler weather! Thanks for posting - made for Spring PAC 2012.
RECIPE SUBMITTED BY
Becca Bricker
Kansas City, Missouri
<p>I am a married mother of 3 children and 3 stepchildren. My husband and I also have 6 grandkids and 1 more on the way. I am a daycare teacher for 1 year olds.</p>