Stuffed Pepper Soup
Author: Laura Readel - c/o Kissy
Recipe type: Dinner
Prep time:
Cook time:
Total time:
Serves: a ton
- 1½ lbs. lean ground beef
- 6 cups water
- 6 low-sodium beef bouillon cubes
- 1 chopped onion
- 5 large chopped green peppers
- 28 oz. tomato puree
- 8 oz. tomato soup
- 16 oz. crushed tomato
- ½ tsp. paprika
- ½ cup catsup
- 2 tsp. Frank's Red Hot
- Salt and Pepper to taste
- 2 cups white rice
- Brown and drain ground meat.
- Transfer to large pot.
- Add water, bouillon cubes, onion, peppers, tomato puree, tomato soup, crushed tomatoes, paprika, ketchup, hot sauce and salt and pepper.
- Simmer until peppers are soft and tender.
- In separate pot cook rice. Rinse and add to large pot with all other ingredients. Continue simmering for another 15 minutes.
- Sprinkle some spaghetti cheese (grated parm or romano) on top.
- Serve with warm French Bread.
- Freezes very well!
Recipe by Comeback Fitness at https://laurareadel.com/2015/11/stuffed-pepper-soup/
3.5.3208