Stuffed Pepper Soup Recipe

• 2 pounds ground beef
• 2 quarts water
• 1 can (28 ounces) tomato sauce
• 1 can (28 ounces) diced tomatoes, undrained
• 2 cups cooked cauliflower rice
• 2 cups chopped green peppers
• 2 teaspoons salt
• 2 teaspoons beef bouillon granules
• 1 teaspoon pepper  

  Directions

  1. 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).