Stuffed Green Pepper Soup
1 1/2 c. instant rice (dry)
1 26-oz. jar spaghetti sauce 1 14-1/2-oz. can Italian diced tomatoes (undrained) 1 1/2 lb. ground beef 2 green peppers (cut in 1x1 chunks) 1 14-oz can beef broth 1 c. chopped onion Prepare rice according to directions. In large sauce pan, cook beef, green peppers and onions until meat is no longer pink. Drain. Stir in spaghetti sauce, tomatoes, broth, and prepared rice. Heat through. Serve with hearty bread. |
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