Stuffed Pepper Soup

What's even better than baked stuffed green peppers? This soup! Perfect for those of you who like a thick, hearty, soup involving no onions or garlic--like my friend Mike who generously shared this recipe and photo. I'll be shaking a lot of Tabasco over my bowl.

Ingredients:

1 pound ground beef
4 cups water
1 15 oz can tomato sauce
1 15 oz can diced tomatoes
1 1/2-2 cups cooked long grain rice
1 cup chopped green pepper
1/8 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon pepper

1 teaspoon beef bouillon granules

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients and bring to a boil. Reduce heat, cover, and simmer for 30-40 minutes or until peppers are tender.