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Slow Cooker Stuffed Pepper Soup Recipe

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This recipe for Slow Cooker Stuffed Pepper Soup is from The Richmond School Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. extra-lean ground beef
1 c. onion, diced
14.5 oz. diced tomatoes with basil, oregano, garlic
2 c. green peppers and/or red peppers, chopped
15 oz. tomato sauce
3 c. beef broth
½ tsp. dried basil
½ tsp. dried oregano
1 c. cooked rice
Directions:
Directions:
1. Brown your beef with your onion in a skillet over medium heat.
2. Drain your beef and onions and place in your 6-quart slow cooker.
3. Add your tomatoes (juice and all) and the rest of your ingredients.
4. Cover and cook on low for 6-8 hours.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
8h 15mins
Personal Notes:
Personal Notes:
- We toss the rice in at the beginning of cooking, however some prefer to wait until the end.
- We like to top with shredded cheese and serve with our favourite cheese buns from Glamorgan Bakery.
- This soup also freezes + reheats well.

 

 

 

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