Stuffed Pepper Soup

I like stuffed peppers but don't like to make them. This soup tastes as good and is less work intensive. (I keep frozen peppers on hand all the time. I don't buy peppers when the price is exorbitant) It makes at least 10 servings so I sometimes freeze 1/2 the batch.

2 lb. of ground beef
1-28 oz. AND 1-15 oz. can of Tomato sauce - not what the British call Tomato sauce and the Yanks call ketchup (not sure what British call this by)
1-28 oz. diced tomatoes, undrained
2 cups cooked long grain rice (1 cup raw rice will make 2 c cooked rice)
2 cups chopped green peppers (capsicums)
2 beef bouillon cubes or 2 tsp of powered beef soup mix
1/4 cup packed brown sugar
2 tsp salt
1 tsp black pepper

In a small pan cook the rice ( 1 1/4 cups of water to 1 cup raw rice to cook it; cover and cook on medium-high until it comes to a boil, then switch to low for 12-15 min). In a large pot, brown the beef, drain and add the remaining ingredients. Bring to a boil. Reduce the heat, cover and simmer for 30-40 minutes or until the pepper is tender.

It will thicken up in the refrigerator so I add some water when I reheat servings in the microwave.

zlim wrote:

I like stuffed peppers but don't like to make them. This soup tastes as good and is less work intensive. (I keep frozen peppers on hand all the time. I don't buy peppers when the price is exorbitant) It makes at least 10 servings so I sometimes freeze 1/2 the batch. 2 lb. of ground beef 1-28 oz. AND 1-15 oz. can of Tomato sauce - not what the British call Tomato sauce and the Yanks call ketchup (not sure what British call this by) 1-28 oz. diced tomatoes, undrained 2 cups cooked long grain rice (1 cup raw rice will make 2 c cooked rice) 2 cups chopped green peppers (capsicums) 2 beef bouillon cubes or 2 tsp of powered beef soup mix 1/4 cup packed brown sugar 2 tsp salt 1 tsp black pepper In a small pan cook the rice ( 1 1/4 cups of water to 1 cup raw rice to cook it; cover and cook on medium-high until it comes to a boil, then switch to low for 12-15 min). In a large pot, brown the beef, drain and add the remaining ingredients. Bring to a boil. Reduce the heat, cover and simmer for 30-40 minutes or until the pepper is tender. It will thicken up in the refrigerator so I add some water when I reheat servings in the microwave.

zlim I copied & pasted then email it to myself, when Mr. Brat can come home i'll have him make it, let you know how it turns out. ( He does the testing of new recipes. )

We make stuffed peppers 6/8 at a time then freeze 2 of them in Gladware or ziplock plastic w/sauce, it make a fast easy sup. when in a hurry.