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Stuffed Pepper Soup
Recipe Submitted by the Ivy House Bed & Breakfast

2 pounds of ground beef
I envelope dry onion soup mix
1 can (28 ounces) diced tomatoes, undrained
1 can (28ounces) tomato sauce
2 cups cooked white rice
2 cups chopped green peppers
2 beef bouillon cubes
1/4 cup packed brown sugar
4 Tables of cider vinegar
1 tea pepper (I use seasoned pepper for all my cooking)

In a large saucepan or Dutch Oven, brown beef and drain.
Add dry soup and stir.
Add remaining ingredients and bring to a boil.
Reduce hear cover and simmer for 30 to 40 minutes or until peppers are tender.

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