Stuffed Pepper Soup

When people find out you are a closet food blogger, they start letting you taste their food.  My lunch buddy Kelly heard me complaining about my failure on a crock-pot stuffed pepper soup; she brought me this recipe the next day and some of her soup to try.  It was great on a cold, snowy day!  I liked the idea of browning the meat in the saucepan to save cleaning pots.  This was a great dinner which left us with plenty of leftovers.


INGREDIENTS:

• 2 pounds ground beef
• 1 can tomato sauce, 28 ounces
• 1 can diced tomatoes, 28 ounces, undrained
• 2 cups rice, cooked
• 2 cups green pepper, chopped
• 2 beef bouillon cubes
• 1/4 cup packed brown sugar
• 2 t salt
• 1 t pepper
• 1 hot pepper, optional

DIRECTIONS:

1. In a large saucepan, brown beef and drain.  
2. Add remaining ingredients.  Bring to a boil.  Reduce heat; cover.
3. Simmer 30-40 minutes, until peppers are tender.

Difficulty: Easy

Time: 15 minute prep; 40 minute cooking time

Source: A coworker