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Stuffed Pepper Soup

2 pounds ground beef
1 can (28 oz) tomato sauce
1 can (28 oz) diced tomatoes, undrained
2 cups cooked converted OR long grain white rice
2 cups chopped green peppers
2 beef bouillon cubes
1/4 c brown sugar
2 teaspoons salt
1 teaspoon pepper

In large saucepan, brown the beef and drain. Add remaining ingredients.
Bring to boil, reduce heat, and simmer for 30 - 40 minutes or until
peppers are tender.

Yield: 10 servings

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