All the classic flavors of stuffed bell peppers are combined in this hearty soup.
Servings: 8-10 servings
Ingredients
1poundground beef
1large onionchopped small
4large bell peppers, cut into bite-size piecesI used 2 red, a yellow and a green
1 1/2cupscooked black beansor 1 can, drained and rinsed
32ouncesbeef stock
16ouncestomato sauce
2tablespoonsWorcestershire sauce
1tablespoonItalian seasoning blend
2teaspoonskosher saltdivided
1teaspoonblack pepperdivided
1/4 - 1/2teaspooncrushed red pepper flakes
3cupswarm cooked rice
Instructions
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!
Notes
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.I have been told that this soup can be made with un-cooked rice as well, simply by adding it at the beginning. If you do try this with un-cooked rice, just keep an eye on the rice after a few hours and be careful not to overcook it into mush.