Stuffed Pepper Soup

2 pounds ground beef
I envelope dry onion soup mix
1 (28 ounce) can diced tomatoes, undrained
1 (28 ounce) can tomato sauce
2 cups cooked white rice
2 cups chopped green bell peppers
2 beef bouillon cubes
1/4 cup packed brown sugar
4 tablespoons cider vinegar
1 teaspoon black pepper or seasoned pepper

In a large saucepan or Dutch oven, brown beef and 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.