2 pounds ground beef
2 quarts water
1 can (28 ounces) tomato sauce
1 can (28 ounces) diced tomatoes, undrained
2 cups cooked long grain rice
2 cups chopped green peppers
1/4 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.
Yield: 10 servings (2-1/2 quarts).
Shared by Debbie McLean Warner
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