Stuffed Green Pepper Soup

 2 lbs. ground beef 

 2 quarts water 

 1 (28 ounces) can diced tomatoes (undrained) 

 1 (29 ounces) 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 fry pan 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.

** Recipe can be cut in half. It freezes well too.