Ingredients
2 pounds ground beef6 cups water1 can (28 ounces) tomato sauce1 can (28 ounces) diced tomatoes, undrained2 cups chopped green peppers1/4 cup packed brown sugar2 teaspoons salt2 teaspoons beef bouillon granules1 teaspoon pepper2 cups cooked long grain riceChopped fresh parsley, optional
Preparation
In a Dutch oven over medium heat, cook and stir beef until no longer pink, breaking it into crumbles; drain. Stir in next 8 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes.
Add cooked rice; simmer, uncovered, 10 minutes longer. If desired, sprinkle with chopped fresh parsley.
