"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Stuffed Pepper Soup Recipe

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This recipe for Stuffed Pepper Soup, by , is from Buckwalter, Jaff, Johnson, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary (Nystrom) Johnson
Added: Sunday, May 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pouch (8.8 oz.) ready-to-serve long grain and wild rice
1 lb. ground beef
2 c. frozen chopped green peppers, thawed
1 c. chopped onion
1 jar (26 oz.) chunky tomato pasta sauce
1 (14 1/2 oz.) can Italian diced tomatoes, undrained
1 (14 oz.) can beef broth

Directions:
Directions:
Prepare rice according to package directions. Meanwhile, in a large saucepan cook the beef, green peppers, and onion until mean is no longer pink; drain, stir in the pasta sauce, tomatoes, broth, and prepared rice; heat through.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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