Emma Cornelius Revels and Magnolia Beauregard: In Loving Memory. I want to recapture the foods that my grandmother and great-grandmother prepared for me as a child.
Monday, November 9, 2015
Stuffed Pepper Soup
Ingredients:
2 pounds ground beef
2 quarts water
1 can (28 ounces) tomato sauce
1 can (28 ounces) 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
Directions:
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. Yield: 10 servings (2-1/2 quarts).
Originally published as Stuffed Pepper Soup in Taste of Home October/November 1996, p51
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment