Sunday, January 27, 2013

Stuffed Bell Pepper Soup....warms your soul!

4 bell peppers cut into bite-size pieces (I like to use one in each color)
Olive oil and salt and pepper to taste
Place chopped peppers onto a shallow baking sheet and drizzle with olive oil and salt and pepper.  Bake at 400 for 20 minutes.  Meanwhile, cook the beef.
1 ½ lb. ground beef
½ cup onion, chopped
3 cloves garlic, chopped
In a large soup pot, brown beef, onion and garlic together; drain and place the meat mixture back into the large soup pot, and add the following ingredients:
1 tablespoon flour (stir into meat)
Bell peppers
1 can beef broth
½ to ¾ cup brown sugar
1 can tomato soup+ 2 soup cans full of water
1 (28-ounce) can crushed tomatoes
4 tablespoons beef granules
Salt and pepper to taste
Dash of cayenne pepper
2 tablespoons Tony Chachere’s seasoning
2 bags cooked Success Rice
Stir well, bring to a soft boil then cover and simmer on low for one hour or as long as you would like.  I serve this with cornbread or garlic bread and a nice salad.  It’s delicious!


  1. Sounds really yummy! SOOOOOOOOOOOO gonna have to try this out!

  2. Looks great! I will have to try this!! Please feel free to check out my blog if you like