I’m still in the “healthy cooking” mindset that tends to come in January, and this easy soup fits right in! To be honest, I initially made this soup sometime in December and it was a welcome relief to the cookies and candy I had been busy making. I got the recipe from my mom who made it when I was home visiting before Thanksgiving. I was initially nervous about the name, (I’m not sure I’ve ever eaten a stuffed pepper, but for some reason I don’t think I like them), but my doubts were put to rest when I took my first bite.
A lot of the appeal of this soup is the ease of preparation and the sheer quantity of soup it makes. But the fact that it tastes delicious certainly doesn’t hurt. It’s warm and comforting and actually pretty healthy. Even my dad and Mike liked this soup, and it takes a lot for Mike to get over a name like stuffed pepper soup. However, every time I mention this soup, or we heat up leftovers from the freezer, he looks at me skeptically and says “Do I even like this?” And each time he is pleasantly surprised when he eats it. Give it a try and I bet you’ll be pleasantly surprised as well!
Slow Cooker Stuffed Pepper Soup
2 lbs ground beef
1 medium onion, chopped
2 green peppers, chopped
2 15oz cans diced tomatoes, undrained
1 28oz cans tomato sauce
1 tsp pepper
1 cup long grain rice (not instant)
1/4 cup brown sugar
Brown the beef in a large skillet and drain off fat. Place the cooked beef and the rest of the ingredients in a crock pot. Add two (28 oz) cans of water and stir. Cover and cook on low for 6-8 hours. If needed, stir in extra water before serving.
from my mom