I love stuffed bell peppers but with a large family and peppers at almost $1 a piece, we cannot afford to indulge very often. Recently, Brandie over at The Country Cook posted Stuffed Pepper Soup and I was inspired.
We do not use canned soup (if possible), we have more people to feed, and I wanted something I could use as a freezer to crock pot recipe, so I made some changes. The result was a rich and hearty soup that sent Bill into a blissful state.
- 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
- Combine everything but the rice and cheese into a zip-top freezer bag. Freeze.
- 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.
- Stir in rice and simmer an additional 15 minutes.
- 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.
- Serve topped with cheese.