Stuffed Pepper Soup
2 lbs ground beef
2 quarts water
1 (28 ounce) can diced tomatoes (undrained)
1 (29 ounce) can tomato sauce
2 cups cooked long-grain white rice (, 1/2 cup uncooked)
2 cups chopped green bell peppers (, about 2 large peppers)
2 beef bouillon cubes
2 tablespoons packed brown sugar
2 teaspoons salt
1 teaspoon pepper
In 6-quart saucepan or Dutch oven, brown beef; drain.
Add remaining ingredients; bring to boil.
Reduce heat; cover and simmer for 30 to 40 minutes or until tender.
Makes about 16 servings.