I am a huge fan of stuffed peppers, and although I enjoy eating the actual pepper, I don't always enjoy it with traditional stuffed peppers. That's why this recipe is so much better because the flavor of stuffed peppers is there, but the peppers themselves are not over powering! This was a super, super easy recipe to make and it made great lunches for me during the week. I even have a bowl of it in the freezer leftover for a random dinner this week.
I used barley in place of the rice, which was wonderful!
Sorry for the terrible picture...I took it with my phone! :(
2 pounds ground beef
2 quarts water
1 can (28 ounces) tomato sauce
1 can (28 ounces) diced tomatoes, undrained
2 cups cooked long grain rice (I used barley)
2 cups chopped green peppers
1/4 cup packed brown sugar
2 teaspoons salt
2 teaspoons beef bouillon granules
1 teaspoon pepper
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender. Yield: 10 servings (2-1/2 quarts).
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