Who Else Wants To Skip The Sandwiches And Have This Hearty Lunchtime Stuffed Green Pepper Soup instead?
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, stuffed green pepper soup, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
My husband’s brothers came to the house one afternoon to visit their nephews. While they played with them, I cooked dinner for them. I served this stuffed pepper soup to them along with homemade dinner rolls and garden salad. They’re indeed brothers They had huge appetites. They were able to finish the entire pot of soup and the rolls that came with them. My husband complained (jokingly) when he got home and was left with only a bowl of this soup.
Thank you for sharing this soup recipe with us, Taste of Home. Our families loved this tasty and flavorful soup. What’s good about this is you can adjust the seasonings based on your family’s taste.
What else are you waiting for? This stuffed pepper soup is for you to try and for your family to love!
Ingredients
2 pounds Tyson ground beef
2 quarts water
1 can (28 ounces) Hunt’s tomato sauce
1 can (28 ounces) Hunt’s diced tomatoes, undrained
2 cups cooked Great Value long grain rice
2 cups chopped green peppers
1/4 cup packed Domino brown sugar
2 teaspoons Morton salt
2 teaspoons Wyler’s beef bouillon granules
1 teaspoon McCormick pepper
Instructions
In a Dutch oven over medium heat, cook and stir beef until no longer pink; drain. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, until peppers are tender, 30-40 minutes.
USE RED NEXT PAGE LINK BELOW.
NEXT PAGE >>
Quick Tip: You can use half rice, half quinoa for this if you want.