Recipe: Stuffed Pepper Soup
- 2 lbs. ground beef 1 (28 oz.) can diced tomatoes, undrained
- 1 (28 oz.) can tomato sauce 2 c. cooked white rice
- 2 c. chopped green peppers 2 beef bouillon cubes
- 1/4 c. packed brown sugar 2 tsp. salt
- 1 tsp. pepper
- In a large saucepan, brown meat; drain.
- Add remaining ingredients; bring to boil.
- Reduce heat;cover and simmer for 30 – 40 minutes or until peppers are tender.
Number of servings (yield): 8
Culinary tradition: Italian