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STUFFED PEPPER SOUP = ALL THE FLAVOR, HALF THE FUSS

INGREDIENTS :

2 pounds ground beef
1 green bell pepper, chopped
1 (29 ounces) can tomato sauce
1 (29 ounces) can diced tomatoes
2 cubes beef bouillon cube
¼ cup packed brown sugar
2 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon soy sauce
2 cups cooked white rice

INSTRUCTIONS :

Step 1: Place a dutch oven on the stove and turn the heat to medium-high.

Step 2: Add in the meat and cook until the color turns brown.

Step 3: Remove the grease and set aside.

Step 4: Add in the peppers into the meat and saute for about 3 minutes or until cooked through.

Step 3: Add in the tomato sauce, diced tomatoes with juice, bouillon cubes, brown sugar, salt, pepper, and soy sauce. Stir until well blended.

Step 4: Turn down the heat to low and simmer for 30 to 45 minutes, covered.

Step 5: Add in the rice and stir. Allow it to incorporate all the flavors in the dutch oven.

Step 5: Remove from the heat and let it sit for about 5 minutes.

Step 6: Serve and enjoy!

HOBO BEEF AND VEGETABLE SOUP

MELT-IN-YOUR-MOUTH SLOW COOKER CHICKEN