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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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My favorite stuffed peppers all wrapped up into a wonderful soup! This is Pittsburgh cooking at its best! Ingredients:
2 pounds ground beef |
28 ounces tomato sauce |
28 ounces diced tomatoes, canned |
1 can tomato soup - heinz british variety to make this gluten-free |
3 cups cooked white rice |
5 cups green pepper, chopped |
1/2 onion, chopped |
1 tablespoon beef bouillon granules, or beef soup base |
2 tablespoons worcestershire sauce |
1 package ranch-style dressing mix |
1 tablespoon seasoned salt, jane's crazy salt |
fresh ground black pepper, to taste |
1 tablespoon garlic salt |
Directions:
1. In a large pot, brown beef. Add remaining ingredients. Bring to a boil and reduce heat IMMEDIATELY so it doesn't burn on the bottom. Cover and simmer until peppers are tender, stirring often.
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