Slow Cooker Stuffed Pepper Soup

READY IN: 3hrs 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb extra lean ground beef, browned and drained
  • 2
    (10 3/4 ounce) cans tomato soup
  • 1
    (14 -15 ounce) can diced tomatoes, undrained
  • 2
    cups broth (chicken, beef or vegetable)
  • 2
    bell peppers, chopped (I used one green and one red)
  • 1
    medium onion, chopped
  • 1
    tablespoon italian seasoning
  • 1
    (5 -6 ounce) package Spanish rice mix, uncooked
  • grated parmesan cheese, for serving if desired
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DIRECTIONS

  • Combine the cooked ground beef, tomato soup, diced tomatoes, broth, bell peppers, onions and Italian seasoning in your slow cooker. (I used my Ninja 3-in-1 cooker so I could brown the meat then proceed with slow cooking. A 5 or 6-Quart cooker should work.).
  • Cover and cook on LOW for 3 to 4 hours, until the peppers and onions are soft.
  • Prepare the rice mix as the package directs. (I needed water and a 14-1/2 ounce can of diced tomatoes for mine.).
  • Stir the cooked rice mix into the soup and cook on low for 30 minutes more to blend flavors.
  • Serve with Parmesan cheese sprinkled on top, if desired.
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