Stuffed Pepper Soup IV Recipe

Ingredients
<br>- 1 pound ground sirloin
<br>- 1 green bell pepper, chopped
<br>- 1 cup finely diced onion
<br>- 1 (29 ounce) can diced tomatoes
<br>- 1 (15 ounce) can tomato sauce
<br>- 1 (14 ounce) can chicken broth
<br>- 1/4 teaspoon dried thyme
<br>- 1/4 teaspoon dried sage
<br>- salt and pepper to taste
<br>- 1 cup white rice
<br><p></p>Directions
<br>step 1: In a large stock pot brown ground meat.  Drain fat and add pepper and onion.  Cook until onion is translucent, not letting them brown.
<br>step 2: Add tomatoes, tomato sauce, broth, thyme, sage and season with salt and pepper.  Cover and simmer for 30 to 45 minutes, until peppers are tender.
<br>step 3: In another saucepan boil 2 cups water, and add rice.  Cook until rice is tender and then add to soup.  Heat soup through and serve.
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Ingredients
- 1 pound ground sirloin
- 1 green bell pepper, chopped
- 1 cup finely diced onion
- 1 (29 ounce) can diced tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (14 ounce) can chicken broth
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried sage
- salt and pepper to taste
- 1 cup white rice

Directions
step 1: In a large stock pot brown ground meat. Drain fat and add pepper and onion. Cook until onion is translucent, not letting them brown.
step 2: Add tomatoes, tomato sauce, broth, thyme, sage and season with salt and pepper. Cover and simmer for 30 to 45 minutes, until peppers are tender.
step 3: In another saucepan boil 2 cups water, and add rice. Cook until rice is tender and then add to soup. Heat soup through and serve.

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