Slow Cooker Stuffed Pepper Soup

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Ingredients

  • 1 lb. ground beef browned and crumbled on the stovetop and drained
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 sweet yellow onion diced
  • 2 garlic cloves minced
  • 30 oz. chicken broth (two-15-oz. cans) or about 4 cups
  • 15 oz. can tomato sauce (not paste, make sure it’s sauce)
  • 14.5 oz. can fire-roasted diced tomatoes do not drain
  • 1 tsp. oregano
  • 1/2 tsp. dried basil
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 cup uncooked Minute Brand Rice WAIT TO ADD (Minute Rice is parboiled rice that is dried)
  • Optional topping: Mozzarella cheese

Directions

  • Add everything to the slow cooker EXCEPT THE RICE. Stir.
  • Place the lid on the slow cooker.
  • Cook on HIGH for 4 hours or LOW for 8 hours.
  • When the cooking time is done add the uncooked minute rice. Stir.
  • Replace the lid and cook on HIGH for 20 minutes more.
  • Stir and serve.
  • Serve topped with mozzarella cheese if desired.

FAQ

Can I use a different kind of meat?

This recipe is versatile, use your favorite meat in this such as:

  • Ground sausage such as Jimmy Dean
  • Ground turkey
  • Chicken breasts (put in raw and shred before serving)

Can I make this vegan?

  • Use soy crumbles instead of beef or leave it out.
  • Vegetarian broth
  • Skip the cheese topping.

How do I make this into a freezer meal?

  • Add everything except the rice to a Gallon size bag.
  • Squeeze out the excess air.
  • Freeze for up to a month.
  • Thaw in the fridge 24 hours before ready to put in the slow cooker.
  • Cook according to directions in the recipe card below, add Minute brand rice at the end of the cooking time.
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