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.
Ingredients
Method
- Combine everything but the rice and cheese into a zip-top freezer bag. Freeze.
For the crock pot:
- 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.
For the stove top:
- 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.
This sounds like a soup my husband would complete the Honey Do list for. Thanks!!
I wish I had some right now. We love it. Enjoy getting all those chores done. 😀
I can’t believe I haven’t tried this recipe yet. I tried a different recipe and my kids didn’t like so many bell peppers, but I think there is not too much in this one. I’ll have to try it. Thanks. 🙂
This is awesome! Thanks for a great recipe. The whole family loved it. 🙂