STUFFED PEPPER SOUP

2 # lean ground beef, browned
1 28 oz. can tomatoes, chopped
1 28 oz. can tomato sauce
2 cups long grain rice, cooked
2 cups raw green pepper, chopped coarsely
1 can beef broth
1 tsp. salt
1/4 tsp. black pepper

Brown the ground beef in a dutch oven, Add the rest of the ingredients and bring to a slow boil over low heat, stirring frequently to prevent sticking.
Decrease heat to a simmer and cover. Simmer slowly for 45-55 minutes, stirring often.
This soup gets very thick, so watch it very carefully the last 15-20 minutes of cooking.
May also be made in a slow cooker, on low, overnight