I found this little gem of a recipe last fall and let me tell you. It rocks!

Stuffed Pepper Soup : peak313.com

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!)