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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Stuffed Pepper Soup   
    Categories: Beef, Vegetables, Rice, Herbs   
         Yield: 8 servings   
       
         2 lb Ground beef   
         6 c  Water   
        28 oz Can tomato sauce   
        28 oz Can diced tomatoes,   
              - undrained   
         2 c  Chopped bell peppers   
       1/4 c  Packed brown sugar   
         2 ts Salt   
         2 ts Beef bouillon granules   
         1 ts Pepper   
         2 c  Cooked long grain rice   
              Chopped fresh parsley; opt   
       
     In a Dutch oven over medium heat, cook and stir beef   
     until no longer pink, breaking it into crumbles; drain.   
     Stir in next 8 ingredients; bring to a boil. Reduce   
     heat; simmer, uncovered, until peppers are tender, about   
     30 minutes.   
        
     Add cooked rice; simmer, uncovered, 10 minutes longer.   
     If desired, sprinkle with chopped fresh parsley.   
        
     Krista Muddiman, Meadville, Pennsylvania   
        
     Makes: 8 servings (2 quarts)   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... What would Paula Deen do? Wrap it in bacon, dip it in batter & deep-fry it!   
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