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Tuesday, August 6, 2013

Spicy Stuffed Pepper Soup

Stuffed Pepper Soup
I like making soup and smelling the aroma that fills the house, this one is just a little spicy you can omit the cayenne if you like it not spicy, but do try the Smokey paprika, I really like this added to my soup.


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
1 tsp Cayenne Pepper
1 tsp Smokey Paprika
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.

Yield: 10 servings (2-1/2 quarts)

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