Servings: 10 | Yield: 10 servings
This recipe is a must-try! The flavors present in this Stuffed Pepper Soup are incredible. If you pass on this recipe, you will regret it because we all need this in our life. The warm feel of every bite feels like home! I usually make this on a rainy day. I don’t know why but I miss home every time I eat this. Maybe it is because only mothers prepare and serve this dish and I miss my mom. Don’t worry mom, I’ll visit you and dad soon! Anyway, you can use pork or chicken if you do not have beef. I have never tried it but my friend told me that it also tastes delicious. Just use whichever you prefer. I hope you all have an awesome day ahead. Enjoy!
Ingredients:
2 pounds ground beef
1 green bell pepper, chopped
1 (29 ounces) can tomato sauce
1 (29 ounces) can diced tomatoes
2 cubes beef bouillon cube
¼ cup packed brown sugar
2 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon soy sauce
2 cups cooked white rice
Directions:
Step 1: Place a dutch oven on the stove and turn the heat to medium-high.
Step 2: Add in the meat and cook until the color turns brown.
Step 3: Remove the grease and set aside.
Step 4: Add in the peppers into the meat and saute for about 3 minutes or until cooked through.
Step 3: Add in the tomato sauce, diced tomatoes with juice, bouillon cubes, brown sugar, salt, pepper, and soy sauce. Stir until well blended.
Step 4: Turn down the heat to low and simmer for 30 to 45 minutes, covered.
Step 5: Add in the rice and stir. Allow it to incorporate all the flavors in the dutch oven.
Step 5: Remove from the heat and let it sit for about 5 minutes.
Step 6: Serve and enjoy!
Nutrition Facts:
Per Serving: 384.3 calories; protein 18g 36% DV; carbohydrates 22.2g 7% DV; fat 24.4g 38% DV; cholesterol 77.2mg 26% DV; sodium 1407.5mg 56% DV
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