Recipe ~ Stuffed Pepper Soup (Freezer Bag: Crock Pot or Not)

Ingredients

• 3 cups ground beef or turkey, browned and drained
• 1 green bell pepper, diced
• 1/2 red bell pepper, diced (optional)
• 1 small onion, diced
• 1 can (28 ounces) diced tomatoes
• 1 can (10 ounces) tomato paste
• 4 cups homemade chicken stock
• 1 tablespoon honey
• 2 teaspoons dried oregano
• 2 garlic cloves, minced
• Salt and pepper, to taste
• 3 to 4 cups brown rice, cooked
• Sharp cheddar cheese, shredded

Instructions

1. Combine everything but the rice and cheese into a zip-top freezer bag. Freeze.
For the crock pot:
2. When ready to prepare, thaw overnight in the refrigerator. Dump the contents of the bag into the crock pot and cook on low heat for 6 to 8 hours.
3. Stir in rice and simmer an additional 15 minutes.
For the stove top:
4. Place frozen contents of bag into a large stock pot. Heat until melted and bring to a boil. Simmer over medium heat for 45 to 60 minutes.
5. Serve topped with cheese.