Stuffed Pepper Soup

Ingredients

2 lbs. Ground Beef

2 Quarts water

1 can (28 oz) tomato sauce

1 can (28 oz) diced tomatoes, untrained

2 cups cooked long grain rice

2 cups chopped green pepper

¼ cup packed brown sugar

2 teaspoons salt

2 teaspoons beef bouillon granules

1 teaspoon pepper

Directions

In a Dutch oven, cook beef over medium heat until no longer pink; drain.  Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender. (I added one chopped onion, and 1 Tbsp. Italian herbs)

Nutrition Facts:

Makes 10 Servings (2.5 quarts)

1 cup equals 1 serving

248 calories, 8g fat, (4g saturated fat) 45 mg cholesterol, 1158 mg sodium, 24 g carbohydrate, 3g fiber, 19g protein