Name: Slow Cooker Stuffed Pepper Soup
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Yield: 6
Cuisine: American
Ingredients: Pre Grass Fed 95% Lean Ground Beef; David's Kosher Salt; Vidalia Brands Sweet Onion Petals, Sour Cream and Onion Flavor; Mezzetta Roasted Red Bell Pepper Strips; Green Bell Pepper; Elephant Garlic; SIGNATURE SELECTS Tomatoes, with Garlic & Olive Oil, Petite Diced; Hunt's Tomato Sauce; reduced sodium broth; Badia Spices Marjoram; El Guapo® Dried Sweet Basil Flakes; McCormick Ground Oregano; Meijer Red Ground Pepper; J and J Dill Italian Parsley; Somos White Rice, Cilantro Lime

To a large nonstick skillet or large Dutch oven, add the ground beef, kosher salt, and cook over medium-high heat to brown, crumbling it with a spatula as it cooks and tossing it to ensure even cooking. Cook through, about 5 minutes or as necessary. Drain fat if necessary.

Add the onion, peppers, garlic, and cook for about 6 to 8 minutes, or until vegetables have softened, stir intermittently.

Line a 6-quart slow cooker with a slow cooker liner if desired and transfer the beef mixture into it.

Add the broth, diced tomatoes, tomato sauce, marjoram, basil, oregano, pepper, stir to combine, cover, and cook on high for about 4 hours or low for about 8 hours. All slow cookers vary in their heat intensity. Cook until done.

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Stir in the fresh parsley.
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Taste soup and make any necessary seasoning adjustments, i.e. more salt, pepper, pinch of sugar, etc.

Ladle about 1 1/2 cups soup into each bowl and top with about 1/2 cup rice.

Slow Cooker Stuffed Pepper Soup

Serves 6

30 mins prep

240 mins cook

270 mins total

What you need

How to make