Stuffed Pepper Soup

2 lbs ground beef
1 envelope dry onion soup mix
1-28 oz can diced tomatoes, undrained
1-28 oz can tomato sauce
2 C cooked white rice
2 C chopped green bell peppers
2 beef bouillon cubes
1/4 C packed brown sugar
4 T cider vinegar
1 tsp black pepper or seasoned pepper

Brown beef in a large saucepan or Dutch oven; drain. Add dry soup and stir. Add remaining ingredients and bring to a boil. Reduce heat, cover, and simmer for 30 to 40 minutes or until peppers are tender.