Slow Cooker Stuffed Pepper Soup

°1 pound ground beef
°1 large onion minced
°4 large bell peppers, cut into small pieces, I used 2 red, one yellow and one green
°1 1/2 c cooked black beans or 1 can, drain & rinse
°32 oz beef broth
°16 oz tomato sauce
°1 tsp Italian season mix
°2 teaspoons kosher salt divided
°1 tsp black pepper
°1/4 – 1/2 teaspoon crushed red pepper flakes
°3 cups hot cooked rice
Cooking also crumble ground beef in  skillet on to medium-high heat. Seasoning meat with 1 tsp of salt also 1/2 tsp of pepper while cook. Add the onions to the skillet when they are almost golden. When the onions are soft, transfer the mixture to the pot and add all the remaining ingredients EXCEPT the rice. Set the temperature to HIGH (for 3-4 hours) or LOW (for more than 8 hours). * *
When peppers are tender, place a tablespoon of rice in each bowl, then top with soup. Stir to combine.
Enjoy !


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