STUFFED PEPPER SOUP

2 lbs. 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.