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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Easy Stuffed Pepper Soup Recipe

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This recipe for Easy Stuffed Pepper Soup is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package (8.8 ounces) ready-to-serve long grain and wild rice
1 pound ground beef
2 cups frozen chopped green peppers, thawed
1 cup chopped onion
1 jar (26 ounces) chunky tomato pasta sauce
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 can (14 ounces) beef broth
Directions:
Directions:
Prepare rice according to package directions. Meanwhile, in a large saucepan, cook the beef, green peppers and onion until meat is no longer pink; drain. Stir in the pasta sauce, tomatoes, broth and prepared rice (see note); heat through.
Number Of Servings:
Number Of Servings:
6 to 8 servings
Personal Notes:
Personal Notes:
I usually add to rice to each individual bowl of soup. If you add it as directed, it will absorb all the soup broth.

 

 

 

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