Stuffed Pepper Soup

2 lbs. ground beef

28 oz. tomato sauce

2 c. cooked rice

2 c. chopped green pepper

2 beef bouillon cubes

¼ c. brown sugar (*I use less or leave it out)

2 tsp. salt

1 tsp. pepper



Brown beef; drain. Add remaining ingredients and bring to a boil. Reduce heat; cover and simmer 30-40 minutes or until peppers are tender.
(courtesy Rebecca Navokovich)