• In case most of you have not noticed, I made changes to the donation amounts as well as the durations for all of the paid membership levels. Things are winding down here, and this seems to be the most prudent way to deal with the "end of life" period of this site.

    Contributor level members - $10 per 30 days
    Sponsors - Eliminated
    Benefactor level members - $25 per 30 days
    Endowment level members - $50 per 30 days

    Account Upgrades Page
  • Responding to email notices you receive.
    **************************************************
    In short, DON'T! Email notices are to ONLY alert you of a reply to your private message or your ad on this site. Replying to the email just wastes your time as it goes NOWHERE, and probably pisses off the person you thought you replied to when they think you just ignored them. So instead of complaining to me about your messages not being replied to from this site via email, please READ that email notice that plainly states what you need to do in order to reply to who you are trying to converse with.

Stuffed pepper soup

JColt

JColt

Well-known member
Joined
Nov 28, 2010
Messages
3,623
Reaction score
251
Points
83
Age
65
Location
OH
11to6l2.jpg


2 pounds ground beef
2 quarts water
1 can (28 ounces) tomato sauce
1 can (28 ounces) Hunt's® Diced Tomatoes, undrained
2 cups cooked long grain rice
2 cups chopped green peppers
1/4 cup packed brown sugar
2 teaspoons salt
2 teaspoons beef bouillon granules
1 teaspoon pepper



In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender.
 
You share some great recipes. I'm printing this one out to try tomorrow night. Any opportunity to use the Le Creuset is a good one!

Thanks!
 
It sounds wonderful. I'm going to have a bunch of sweet peppers ready in the garden next week, I'll try this.
 
Back
Top