Stuffed Pepper Soup

We LOVE this soup. Mom first introduced it to me courtesy of Abby Shuler from the Tallahassee Stake Cookbook, and after trying it the first time, we thought it needed a little bit of a kick, so we now use sausage, and it's delicious. Everyone who tries it likes it. We've made it with green peppers for a more traditional "stuffed pepper" taste, but also with the yellow/red/orange little peppers you can find at Costco. So, without further ado...

Stuffed Pepper Soup
1 lbs. ground turkey (beef is fine if you're into that kinda thing)
1/2 or 1 lbs. ground sausage (it's extra good if you get a spicy kind)
2-14 oz. cans tomato sauce (we usually just use about a cup of prepared pasta sauce, like ragu, and use add in some fresh tomatoes)
2-14 oz. cans of diced tomatoes, undrained (we use the kinds with a bit of flavor)
2 c. cooked rice (we've used white, brown, and instant)
2 c. chopped pepper
2 beef bouillon cubes
1/4-1/2 c packed brown sugar
2 tsp. salt
1 tsp. pepper
1 tsp. crushed red pepper (optional)
2-3 c. water

In a large saucepan or Dutch oven, brown turkey and sausage, then drain (this is essential when using the sausage). Add remaining ingredients, bring to a boil. Reduce heat, cover, and simmer for 30 to 40 minutes or until peppers are tender. You can also make it in the crockpot by first browning the meat, and cooking on high for 3-4 hours or low for 6-8 hours. It honestly gets better with time and makes for delicious leftovers.