Crockpot Stuffed Bell Pepper Soup
If you love stuffed peppers, this soup is the same great flavor but much easier to make! Made with peppers, veggies, beef, and yummy spices, simply dump everything into the crockpot and you're ready to go. This recipe makes 3 bags with 4 servings per bag.
Servings: 12
Equipment
- crockpot or slow cooker
Ingredients
- 3 lb extra lean ground beef
- 3 yellow onion diced
- 6 bell peppers diced
- 12 garlic cloves minced
- 3 15 oz can tomato sauce
- 3 14.5 oz can fire-roasted tomatoes
- 4.5 teaspoon chili powder
- 1.5 teaspoon dried basil
- ¾ teaspoon red pepper flakes
- 3 32 oz box low sodium beef broth
- Salt and pepper to taste
Later you’ll need: 1 cup instant brown rice per bag
Instructions
- Split & combine all ingredients into 3 large Ziploc bags. Place flat in freezer to store.
When ready to cook:
- Allow to thaw for 24 hours in the fridge. Dump the ingredients in the slow cooker, stir and cook on low for 4-6 hours (until beef is cooked). Add instant rice and let cook for about 20 more minutes.
- Serve in bowls with cheese.