Recipe: Hoss's Steak and Sea House Stuffed Pepper Soup

STUFFED PEPPER SOUP

2 cups converted or long grain white rice
2 pounds ground beef
1 (28 oz.) can tomato sauce
1 (28 oz.) can diced tomato, undrained
2 cups chopped green bell pepper
2 beef bouillon cubes
1/4 cup brown sugar, packed
2 teaspoons salt
1 teaspoon ground black pepper

Cook rice according to package directions.

In a large saucepan or Dutch oven, brown beef; drain.

Add cooked rice and remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender.

Makes 10 servings
From: Hoss's Steak and Sea House
Source: Taste of Home magazine, October 11, 1996