Stuffed Pepper Soup

Ingredients

1 lb ground beef
1 md bell pepper, chopped
1 c finely diced onion
1 can(s) 29 oz diced tomatoes
1 can(s) 15 oz can tomato sauce
1 can(s) 14 oz chicken broth
1/4 tsp thyme, dried
1/4 tsp dried sage
2 c cooked rice

1 In large pot brown ground beef, drain off fat and add onions and peppers, cook until the onions are translucent but not letting them brown
2 Add, tomatoes (undrained) tomato sauce, broth, Thyme and sage stir.
Cover and let simmer for 30-40 minutes until peppers are tender. Add tw0 cups cooked rice stir to heat. serve
3 I like grated Cheddar or Munster cheese on top of mine.

http://www.justapinch.com/recipe/gaillee/stuffed-pepper-soup/bean-soup?&cat=hometown&p=471&o=newest

Slow Cooker Stuffed Peppers

--enough peppers to fit your crockpot. I have a 6qt oval Smart Pot, and six nestled perfectly in the stoneware

--1 lb lean ground beef

--1 cup cooked rice

--1 can flavored tomatoes (I used fire roasted, Italian would work. If you don't have flavored, add 1/2 t italian seasoning)

--1 t gluten free worcestershire sauce

--2 T ketchup

--1 t black pepper

--1/3 cup water



The Directions.

in a bowl, mix the ground beef and rice with all the stuff (except for the water and the peppers)

wash and clean out the peppers. Save the tops.

Stuff each pepper with a good amount of the ground beef and rice mixture

Nestle the peppers into your crock and put the little pepper tops back on.

Pour in 1/3 cup of water around the bases of the peppers

cook on low for 6-8 hours. I cooked these for exactly 8.