Stuffed Pepper Soup

2 lb. ground beef
1 can (28 oz) tomato sauce
1 can (29 oz) diced tomatoes (undrained)
2 cups cooked converted or long grain rice
2 cups chopped green peppers
2 beef bouillon cubes
1/4 cup packed brown sugar
2 tsp. salt
1 tsp. pepper

Brown beef & drain. Add remaining ingredients and bring to a boil. Reduce heat. Cover and simmer for 30-40 minutes or until peppers are tender.
(I like it with tomato juice added. It's a little dryer than I like so I add the tomato juice.)

Origin of recipe: I remember Mom & Dad liked getting this soup as a carry-out from Kings Restaurant. However, I think this recipe may be from Phyllis Swires, their neighbor. Not sure. Maybe Steve's recipe?