Crock Pot Thursday: Stuffed Bell Pepper Soup
Try this Crock Pot Thursday: Stuffed Bell Pepper Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 0
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
slow cooker
dairy free
- 1 cup water
- 1 tsp salt
- 3 cups beef broth
- 1 small onion diced
- 1 tsp pepper
- 1 cup long grain rice uncooked
- 1 28 oz can crushed tomatoes
- 1 lb ground meat (i use sausage but beef or poultry would work well, too)
- 3 bell peppers diced any color
- 1/2 tsp dried basil or oregano
- 1 14 oz can diced tomatoes undrained
- 2 tbsp worchestershire sauce
- Carbohydrate 112.994605185607 g
- Cholesterol 0 mg
- Fat 4.53842013346344 g
- Fiber 6.47188146820876 g
- Protein 15.2245195672291 g
- Saturated Fat 1.17301423202175 g
- Serving Size 1 1 recipe (1319g)
- Sodium 1529.78689844702 mg
- Sugar 106.522723717398 g
- Trans Fat 0.359373461939769 g
- Calories 555 calories
Brown ground meat in a skillet over medium heat, and add to slow cooker.Remove all but a TBSP of the grease from the pan, and add diced bell peppers and onions, stirring occasionally until soft. Move to slow cooker.Add remaining ingredients to Crock Pot, stirring to combine, and cover and cook on low for 4-5 hours, or until rice is cooked.Serve with grated cheese on top.
