Description

Take that wonderful taste of stuffed bell peppers and put them into a rich, hearty and comforting soup. Serve with a crusty bread, if desired.

Ingredients

• 1 lb. ground beef
• 1 large onion, chopped small
• 4 large bell peppers, combination of red, green and yellow
• 1 1/2 c. cooked black beans, or 1 can, drained and rinsed
• 32 oz. beef stock
• 16 oz. tomato sauce
• 2 T. Worcestershire sauce
• 1 T. Italian seasoning
• 2 t. kosher salt, divided
• 1 t. black pepper, divided
• 1/4 crushed red pepper flakes or to taste
• 3 c. warm cooked rice

Steps

1. Cook and crumble ground beef in a skillet over medium high heat. Season meat with 1 t. salt and 1/2 t. pepper while it's cooking. Add onions when meat is almost browned. When onions are tender, discard grease.
2. Place a slow cooker liner in slow cooker for easy clean up. Transfer meat mixture to the slow cooker; add all remaining ingredients EXCEPT for the rice. Set cooker to High and cook for 3-4 hours or set to Low and cook for 8+ hours.
3. When peppers are tender, place a scoop of warm, cooked rice into each serving bowl; ladle soup over rice.