stuffed green bell pepper soup |
| Name: |
Jennifer Miller |
| Base: |
Andrews AFB |
| Recipe: |
16 servings
2 lbs ground beef
2 quarts water
1 (28 ounce) can diced tomatoes (undrained)
1 (29 ounce) can tomato sauce
2 cups cooked long-grain rice (1/2 cup uncooked)
2 cups chopped green bell peppers (about 2 large peppers)
2 beef bouillon cubes
2 tablespoons packed brown sugar
2 teaspoons salt
1 teaspoon pepper
DIRECTIONS
In 6-quart saucepan or Dutch oven, brown beef; drain.
Add remaining ingredients; bring to boil.
Reduce heat; cover and simmer for 30 to 40 minutes or until tender.
Makes about 16 servings. |
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