Teresa's Stuffed Pepper Soup |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This recipe was prepared for one of our annual cook-off's at PRC. (Courtesy of Teresa Henderson) Ingredients:
2 lbs ground beef (can sub sausage or turkey) |
28 ounces tomato sauce |
28 ounces diced tomatoes, undrained |
2 cups rice, cooked |
2 cups green peppers, chopped |
5 ounces rotel tomatoes and green chilies (optional) |
2 beef bouillon cubes (can sub packets) |
1/2 cup brown sugar, packed |
2 teaspoons salt |
1 teaspoon pepper |
Directions:
1. Brown the meat and drain. Place in large stock pot.
2. If you like your green peppers soft, place in microwave for 2-3 minutes prior to placing them in the pan. If you like them crunchy, add them directly to the pot.
3. Add remaining ingredients and bring to a boil, adding Rotel tomatoes if you want to make it spicier.
4. Reduce heat and simmer for 30-40 minutes.
5. Add more tomato juice or water if it is too thick.
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