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 peppers
    2     beef bouillon cubes
    ¼     cup brown sugar, packed
    2     teaspoons salt
    1     teaspoon pepper

In a large saucepan brown beef; drain off grease. Add tomato sauce, tomatoes, green peppers, bouillon cubes, brown sugar, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 30 to 40 minutes or until peppers are tender. Add cooked rice and heat through.

Submitted by Patricia Patterson, Scio