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This recipe for STUFFED PEPPER SOUP, by , is from Our Favorite Family Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Glenn Lewis


2 lbs ground beef
6 cups water
1 28-oz can tomatoes, undrained
2 cups chopped green peppers
cup packed brown sugar
2 tsp salt
2 tsp beef bouillon granules
1 tsp black pepper
2 cups cooked long grain rice
Chopped fresh parsley, optional

In a Dutch oven over medium heat, cook and stir beef until no longer pink; drain.

Stir in the next 8 ingredients and bring to a boil.

Reduce heat and simmer, uncovered, until peppers are tender, about 30 minutes.

Add cooked rice and simmer, uncovered, for 10 minutes longer.

Serve with a sprinkle of fresh parsley, if desired.




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