Wednesday, February 10, 2016

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.

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