Crockpot Stuffed Bell Pepper Soup Yield: 8-10 servings 1 lb ground beef 1 large onion, chopped small 4 large bell peppers, I used 2 red, a yellow and a green 1 1/2 cups cooked black beans, or 1 can, drained and rinsed 32 ounces beef stock 16 ounces tomato sauce 2 tablespoons Worcestershire sauce 1 tablespoon Italian seasoning blend 2 teaspoons kosher salt, divided 1 teaspoon black pepper, divided 1/4 - 1/2 teaspoon crushed red pepper flakes 3 cups warm cooked rice Cook and crumble the ground beef in a skillet over medium to medium high heat. Season the meat with 1 teaspoon salt and 1/2 teaspoon pepper while it is cooking. Add the onions to the skillet when it is almost browned. When the onions are tender, transfer the mixture to the Crock-Pot and add all the remaining ingredients EXCEPT the rice. Set the temperature to HIGH (for 3-4 hours) or to LOW (for 8+ hours). * When the peppers are tender, place a scoop of rice into each bowl and then ladle soup over it. Stir to combine. Enjoy! * STOVE-TOP DIRECTIONS: If you prefer to make this on the stove, simply cook the meat and onion in a large pot. Once it has cooked, add all remaining ingredients (EXCEPT the rice) to the pot and simmer on low until the peppers are tender. This should take about an hour.
Posted on: Thu, 25 Jul 2013 21:42:38 +0000
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