Funny how you remember these random details from your childhood. I’ve noticed my memories often have something to do with food – either the everyday meals we had, or the special treats that we didn’t get often. I’m not sure which category would be better for stuffed bell peppers (probably neither), but I remember us having them just once. It was a regular weeknight meal, nothing fancy, but somehow it was special at least for me.
I loved bell peppers and we had them all the time, but mostly just chopped and mixed into salads, or on a sandwich. For some reason that is the only time I remember Mom serving them. I guess the rest of the family didn’t enjoy it as much as I did!
Anyway, that memory immediately came back to me when I saw this recipe. But this isn’t your regular stuffed bell pepper recipe! This time it has been turned into a hearty soup – familiar flavors served in a new way. The best part is; the slow cooker is going to do all the work for you!
- 2 lb lean (at least 80%) ground beef
- 2 green bell peppers, diced (about 1 1/2 cups)
- 1 small onion, diced
- 3 to 4 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
- 1 carton (32 oz) Progresso™ beef-flavored broth
- 1 cup water
- 2 tablespoons packed brown sugar
- 2 teaspoons salt
- 1 teaspoon pepper
- 4 cups cooked rice
- Shredded cheese, if desired
Spray the crock pot with cooking spray. Cook beef in a skillet over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Place beef in slow cooker.
Stir in all remaining ingredients but DO NOT add rice and cheese yet.
Cover; cook on Low for 7-8 hours.
When about 30 minutes are left in cooking time, stir in cooked rice. Cover and cook for 30 minutes longer.
Serve soup topped with cheese.
Source : allrecipes.com