1 lb. Italian sausage
2 tbsp. water
2 lg. green pepper
1 med. onion
2 cloves garlic, minced
1 (11 oz.) can Campbell's Zesty tomato soup
1 c. water
1 tsp. vinegar
Rice

In covered skillet over medium heat, cook sausage chunks in 2 tablespoons water for 5 minutes. Uncover; cook until sausage is browned on all sides. Add sliced green peppers, onion and garlic to sausage in skillet. Cook until peppers are tender-crisp, stirring frequently. Spoon off fat.

Stir in soup, 1 cup water, and vinegar; reduce heat to low. Cover and simmer 10 minutes. Serve over cooked rice. Serves 4.