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Stuffed Pepper Soup

From IVY HOUSE BED & BREAKFAST
  • 2 pounds of ground beef
  • I envelope dry onion soup mix
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (28 ounces) tomato sauce
  • 2 cups cooked white rice
  • 2 cups chopped green peppers
  • 2 beef bouillon cubes
  • 1/4 cup packed brown sugar
  • 4 Tables of cider vinegar
  • 1 tea pepper (I use seasoned pepper for all my cooking)
  • 2 1/2 cups of water
In a large saucepan or Dutch Oven, brown beef and drain.

Add dry soup and stir.

Add remaining ingredients and bring to a boil.

Reduce hear cover and simmer for 30 to 40 minutes or until peppers are tender.