Stuffed Pepper Soup
Recipe from
Cheryl Johnson
Ingredients
- 1 Tbsp. olive oil
- 1 lb. ground beef
- 2 green peppers, diced
- 1 onion, diced
- 29 oz. can diced tomatoes
- 2 1/2 cups beef broth
- 2 Tbsp. brown sugar
- 1 Tbsp. Worcestershire sauce
- 1 cup whole-grain rice, not instant
- Salt and pepper to taste
Instructions
- In a large pot, add the oil and brown the ground beef.
- Add the onions and green peppers and cook for about 4 minutes or until the vegetables have softened.
- Add the tomatoes, beef broth, brown sugar, Worcestershire sauce, and salt and pepper.
- Add the rice and bring to a boil.
- Reduce the heat to low and simmer for 1 hour.
Image courtesy of ThePioneerWoman.com
Image courtesy of GreatGrubDeliciousTreats.com
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