In a Dutch oven brown beef over medium high heat.
Drain off any fat.
Add the peppers to the browned meat and saute for 3
minutes.
Stir in the tomato sauce, diced tomatoes with juice,
bouillon cubes, brown sugar, salt, pepper and soy
sauce. Reduce heat to low, cover and simmer for 30
to 45 minutes. Stir in rice and heat through.
Originally Submitted
1/25/2013
0 Out of 5 from
0 reviews
You can add this Stuffed Pepper Soup recipe to your own private DesktopCookbook.