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RECIPE SUBMITTED BY Sandy Blevins
STUFFED PEPPER SOUP

 

2 POUNDS GROUND CHUCK
1/2 MEDIUM ONION, CHOPPED
6 CUPS WATER WITH 8 BEEF BOUILLON CUBES OR 3 CANS OF BEEF BROTH
2 -28 OZ CAN OF TOMATOES, CUT UP
2 CUPS, COOKED RICE
2 TSPS SALT
1/2 TSP PEPPER
1/2 TSP PAPRIKA
3 GREEN PEPPERS, SEEDED AND CHOPPED OR CAN USE ANY COLOR OR MIX COLORS.
IN LARGE SOUP POT, COOK GROUND CHUCK WITH ONION UNTIL MEAT IS BROWN AND THE ONION IS TENDER, DRAIN. ADD BROTH TOMATOES, RICE AND SEASONINGS, BRING TO A BOIL; REDUCE HEAT. SIMMER COVERED ONE HOUR. ADD CHOPPED PEPPERS, COOK UNCOVERED FOR 10-15 MINUTES OR UNTIL TENDER.

Comments by Tried and True Recipe Facebook Members
  • Roberta Giammusso Cerasi Sandy sounds great, I do much the same in my crock pot….but I make stuffed peppers for the first night, then add veggies, and make soup…two meals in one.
  • Sandy Blevins This is good. I have made it a couple of times.
  • Serena Adkins Ellison fantastic !!!! thanks for the recipe Sandy.. and Thanks Roberta Giammusso Cerasi for the dinner ideas.. saves money to do it that way!!!
  • Roberta Giammusso Cerasi Actually, if you really want to get money wise, make a huge batch of the meat mixture, make one for meatloaf and freeze, three meals one bowl! Also, makes great stuffed zuchinni….I also save all my left over rice in a zip bag in the freezer for just these meals.

 

 

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