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Stuffed pepper soup

JColt

JColt

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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.
 
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