Recipe: Stuffed Pepper Soup

Stuffed Pepper Soup

2 pounds ground beef
1 28 ounce can tomato sauce
1 28 ounce can diced tomatoes, undrained
2 cups cooked long grain white rice
2 cups chopped green bell pepper
2 beef bouillon cubes
1/4 cu packed brown sugar
2 teaspoons salt
1 teaspoon pepper

In a large saucepan or Dutch oven, brown beef; drain. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender.

Yield: 10 servings
I found this recipe in Taste of Home magazine.