2 lb. ground beef
2 (10 oz. ea.) cans tomato soup
1 (28 oz.) can petite diced tomatoes
1 (4 oz.) can mushroom pieces, drained
2 cups green peppers, diced
1 cup onion, diced
1/4 cup brown sugar, packed
3 to 4 cups beef broth
2 cups cooked rice

In a stockpot over medium heat, brown ground beef; drain, stir in soup, vegetables and brown sugar. Add desired amount of beef broth.

Simmer, covered, until peppers and onions are tender, about 30 minutes. Stir in cooked rice about 5 minutes before serving.

Makes 8 servings.

Submitted by: Judy Brannock