Stuffed Pepper Soup Den & Donna
The lemon juice and brown sugar were added to the original recipe to make it
taste more like Mom's recipe. Den says, "this is a keeper!"
2 pounds lean ground beef
1/2 onion, chopped
6 cups water
8 beef bouillon cubes
1 28-ounce can tomatoes with liquid, cut up
2 cups cooked rice
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon paprika
2 tablespoons brown sugar
2 tablespoons lemon juice
3 bell peppers (green, red or yellow), chopped
In a large Dutch oven or soup kettle, cook the ground beef and onion until the meat
is brown and the onion is tender. Drain the fat.
Add water, bouillon cubes, tomatoes, rice and the rest of the seasonings.
Bring to a boil, cover, reduce heat and simmer for 1 hour.
Add the chopped peppers; cook uncovered for an additional 10 to 15 minutes,
or until the peppers are tender.
14-16 servings.
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