2 pounds ground beef
1 can (28 ounce) tomato sauce
1 can (28 ounce) diced tomatoes, undrained
2 cups cooked converted or long grain white rice
2 cups coursely chopped green pepper
2 beef bouillon cubes
1/4 cup packed brown sugar
2 tsp. salt
1 tsp. pepper
Directions: 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,If you like traditional stuffed green peppers, you will LOVE this soup!!! I couldn't believe how similiar it tasted. Also people that have tried the soup who normally don't like stuffed peppers because of the large amount of green pepper, thought this was a great way to get smaller portions of green pepper per bite.