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What's for dinner?

May 23, 2012 - Kristy MacKaben
It's farmer's market season again and I'm loving it. The past couple Thursdays Johnny and I have been frequenting the farmer's market in downtown Altoona. The vegetables are slim pickins' yet because a lot of the produce like corn, strawberries and peaches aren't quite in season yet. But, they have the greatest soups and baked goods. (A nearby winery was also offering free tastings, though I passed that up, being that it was only 9:30 a.m.) I tried stuffed pepper soup for the first time and it was awesome! I was determined to make it on my own, so I found this recipe.

Ingredients: 2 pounds ground beef, 1 green bell pepper, chopped, 1 (29 ounce) can tomato sauce, 1 (29 ounce) can diced tomatoes, 2 cubes beef bouillon cube, 1/4 cup packed brown sugar, 2 teaspoons salt, 1 teaspoon ground black pepper, 1 tablespoon soy sauce, 2 cups cooked brown rice

In a Dutch oven brown beef over medium high heat. Drain off any fat. Add the peppers to the browned meat and saute for 3 minutes. Stir in the tomato sauce, diced tomatoes with juice, bouillon cubes, brown sugar, salt, pepper and soy sauce. Reduce heat to low, cover and simmer for 30 to 45 minutes. Stir in rice and heat through.

 
 

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