Stuffed Green Bell Pepper Soup

Guest Chef: Judith Ricker - 2 year Breast Cancer Survivor

Ingredients:

2 lbs ground beef
2 quarts water
1 (28 ounce) can diced tomatoes (undrained)
1 (29 ounce) can tomato sauce
2 cups cooked long grain rice (1/2 cup uncooked)
2 cups chopped green bell peppers (about two large peppers)
2 beef bouillon cubes
1 small onion chopped
2 teaspoons salt
1 teaspoon pepper

Directions:

In 6- quart saucepan or Dutch oven, brown beef; drain.
Add remaining ingredients; bring to boil.

Reduce heat; cover and simmer for 30-40 minutes or until tender.
Makes about 16 servings.

**2 teaspoons packed brown sugar is optional**