Stuffed Pepper Soup I

This soup has the same ingredients that you use to stuff green peppers but the peppers are not actually stuffed.

Step: 1

In a Dutch oven brown beef over medium high heat. Drain off any fat.

Step: 2

Add the peppers to the browned meat and saute for 3 minutes.

Step: 3

Stir in the tomato sauce, diced tomatoes with juice, bouillon cubes, brown sugar, salt, pepper and soy sauce. Reduce heat to low, cover and simmer for 30 to 45 minutes. Stir in rice and heat through.

Per Serving: 384 calories; protein 18g; carbohydrates 22.2g; fat 24.4g; cholesterol 77.2mg; sodium 1407.5mg.

The word “stew” can refer to both a food and a cooking method. Stewing involves not fast cooking chunks of meat, vegetables or beans in a flavorful water based . It’s similar to braising, but it does have a few piece of differences. The meat is chopped into smaller pieces but of being processing menu whole , and the liquid completely covers the essential in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that comfortable you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew does have warming featured food , but stew’s cozy factor more than a way beyond preserving you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.