"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Stuffed Pepper Soup Recipe

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

Contributor:  
Contributor:  
Kathleen Maxon-Stegalin

Category:
Category:

Ingredients:  
Ingredients:  
2 Lbs. ground beef
2 Quarts water
1 (28 oz) Can tomato sauce
1 (28 oz) Can diced tomatoes, undrained
2 Cups cooked long grain rice
2 Cups chopped green peppers
1 Medium chopped onion
2 Tbsp. minced garlic
2 Tbsp. brown sugar
2 Tsp. salt
2 Tsp. beef bouillon granules
1 Tsp. pepper

Directions:
Directions:
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers and onions are tender.

Number Of Servings:
Number Of Servings:
10

 

 

 

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