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Stuffed pepper soup
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Original recipe makes 10 servingsChange Servings | |
2 pounds | ground beef |
1 | green bell pepper, chopped |
1 (29 ounce) can | tomato sauce |
1 (29 ounce) can | diced tomatoes |
2 cubes | beef bouillon cube |
1/4 cup | packed brown sugar |
2 teaspoons | salt |
1 teaspoon | ground black pepper |
1 tablespoon | soy sauce |
2 cups | cooked white rice |
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Directions
In a Dutch oven brown beef over medium high heat. Drain off any fat.
Add the peppers to the browned meat and saute for 3 minutes.
Stir in the tomato sauce, diced tomatoes with juice, bouillon cubes, brown sugar, salt, pepper and soy sauce. Reduce heat to low, cover and simmer for 30 to 45 minutes. Stir in rice and heat through.
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