The February Recipe

Stuffed Pepper Soup

Serving Size 1 cup

Servings 5

1#                       Ground Chuck

1 qts                    Hot Water

1-20 oz  can        Tomato Sauce

1-20 oz can         Diced Tomatoes, undrained

3/4 cups              Uncooked Instant Rice

1 cup                   Diced Green Peppers

1/8 cup                Brown Sugar

To taste               Beef Bouillon

To taste               Black Pepper

Cook beef until brown, drain. Stir in remaining ingredients; bring to a boil.  Reduce heat; cover and simmer for 40 minutes or until peppers are tender, rice is soft and temperature is 165 degrees.