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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I often crave stuffed bell peppers, but they're too much work for a typical weeknight meal. I'll keep my traditional recipe handy for special occasions, but this will otherwise be my go-to recipe for stuffed bell peppers. This tastes EXACTLY like the real thing, so it's totally company worthy (and I think the fact it's in a soup will be a fun novelty for guests). This recipe is an adaptation of Stuffed Green Pepper Soup. Note that all ground beef can be used if sausage is unavailable. Ingredients:
1 lb ground beef |
1/2 lb italian sausage |
1 onion, chopped |
2 garlic cloves, minced |
2 (28 ounce) cans diced tomatoes, undrained |
3/4 cup uncooked brown rice |
8 1/2 cups beef broth |
3 green bell peppers, chopped |
5 tablespoons brown sugar |
2 tablespoons white vinegar |
4 teaspoons steak sauce |
1 teaspoon salt |
1 teaspoon celery salt |
1 teaspoon pepper |
tabasco sauce |
1 cup 2% cheddar cheese |
Directions:
1. Saute the meat with the onion, garlic, andsalt and pepper.
2. Add green pepper to partially cook (about 5 minutes).
3. Add remaining ingredients.
4. Bring to a boil,.
5. Reduce heat and simmer 45 minutes, or until rice is cooked and peppers are tender.
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