After adding the salt and pepper, mix in the tomato sauce, broth, thyme, and sage, and then the tomatoes. Cook, covered, for another 30 to 45 minutes, or until peppers are tender.
In a another saucepan, bring 2 cups of water to a boil and add the rice. Make sure the rice is mushy before adding it to the soup. Once the soup is heated, add it to the pot.