I found this little gem of a recipe last fall and let me tell you. It rocks!
I decided to substitute barley in it for the rice because barley has some excellent health benefits.
♦ EXCELLENT source of fiber and protein
♦ Cholesterol and sodium free
♦ Helps REDUCE cholesterol! (This is great considering my hubby fights genetically high cholesterol!)
The recipe as-is below, makes quite a bit. So cut it in half, or freeze some!
Stuffed Pepper Soup
(revised from Taste of Home)
♦ 2 pounds ground beef
♦ 2 quarts hot water
♦ 1 can (28 oz) Tomato Sauce
♦ 1 can (28 oz) Diced Tomatoes, undrained
♦ 2 cups cooked long grain rice -or- 2 cups cooked barley
♦ 2 cups chopped green peppers
♦ 1/4 cup packed brown sugar
♦ 2 tsp salt
♦ 2 tsp beef bouillon granules
♦ 1 tsp pepper
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender. Yield : 10 servings
(I had to improvise in this picture with tomatoes. Used what I had on hand!)