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Friday, August 22, 2014

Stuffed Pepper Soup

Stuffed Pepper Soup
Alaskan Brat

This makes a big pot.  

1 ½ lb. ground beef**
1 onion chopped
6 beef bullion cubes
6 cups water
4 large green peppers cut up
1 large can (28 oz) crushed tomatoes
1 can tomato soup
1 cup ketchup
½ tsp. paprika
1Tb. Garlic
1 tsp. salt
2Tb. Sugar*
2 cups or more cooked rice.* (long grain or brown)

Use a large Stock pot for this recipe.

Brown beef and onions, drain.
Add bullion cubes and water.  
Bring to a boil and add all remaining ingredients except rice.  Simmer 1-2 hours until peppers are tender.  
Adjust seasonings to taste.  
Stir in cooked rice and heat through.  
Add sugar to offset the acid taste.

*I usually don't add the rice to the soup, but instead add the rice to bowl and pour soup over the rice.  I helps the rice to not break down over night in left overs.

**I usually use hot Italian sausage instead of hamburger.   
It makes a hot and spicy version that most people like better.  You can also add a dash of cayenne pepper, or hot pepper flakes.

Hope you enjoy this soup... 
This is one of our all time favorite soups to eat during the winter, and it just gets even better after a few days of being in the refrigerator.  

I always get asked for this recipe when 
I take it to functions.

~ Brat~


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