6 to 8 servings
Brown ground beef and drain. Add remaining ingredients, except rice. Bring to boil, reduce heat and simmer 30-40 minutes, or until peppers and onions are tender. Add rice. Heat thoroughly and serve.
soups, stuffed pepper soup
Linda reviewed Stuffed Pepper Soup
on February 11, 2001
We subsitute chopped cabbage for the peppers and of course call it Stuffed Cabbage Soup. This is an excellant recipe! We also use homemade beef stock instead of beef bouillion cubes and only 1 pound of ground chuck.
reviewed Stuffed Pepper Soup
on February 12, 2005