Stuffed Pepper Soup
Servings: 6
Calories:
Ingredients
- 1 lb ground beef or ground chuck
- 4 cups beef broth low-sodium
- 27 oz crushed tomatoes
- 3 bell peppers red, yellow, or or green
- 3 garlic cloves minced
- 1 onion chopped
- 1 tsp salt
- 1 tsp oregano
- ½ tsp pepper
- ½ tsp thyme
- 2 cups cooked rice
- 1 cup shredded cheese
- ½ cup fresh chop cilantro
Instructions
Note: If your slow cooker does not have a saute button, recommend using a skillet/pan to brown meat.
- Deseed and chop bell peppers into small squares (½" by ½"); set aside.
- In a skillet/pan or pressure cooker (saute setting), brown the meat until no longer pink.
- Add chopped onions and minced garlic; saute for 1-2 mintues or until fragrant.
- Add the seasonings and mix. (If cooking with a skillet/pan, transfer the meat mixture to your slow cooker).
- Combine broth, tomatoes and bell peppers; mix.
- Cover the cooker with the lid and heat on low for 8 hours.
- Remove the lid and stir the soup.
- Transfer soup to bowl(s). Add shredded cheese and the desired amount of cooked rice (⅓-½ cup) on top of the soup for recomended presentation.