Soups and Stews

Stuffed Pepper Soup

Stuffed Pepper Soup



1 pound ground beef
1 cup small diced green peppers
1 cup small diced chopped onions
2 cups beef broth
2 cups chicken broth
1 can 15 oz tomato sauce
1 can 15 oz diced tomatoes, undrained
2 tbls brown gravy mix
1 tsp garlic powder
1 tsp pepper
1 tbl dry rub
1/2 tsp salt
4 shakes of Maggi Seasoning
1 cup cooked Basmati
1 pack (1 tlb) Flax seed
Chopped fresh parsley, optional


In a Dutch oven over medium heat, cook and stir beef until no longer pink; drain. Stir in next eight ingredients; bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes.

Add cooked rice and flax seed; simmer, uncovered, 10 minutes longer. If desired, sprinkle with chopped fresh parsley. Yield: 8 servings (2 quarts).