Directions
1. In a skillet over medium heat, add the olive oil. Once hot, add the ground meat and cook until nicely browned, breaking it apart with a spoon. Transfer the cooked meat to your slow cooker.
2. To the slow cooker, add the diced bell peppers, onion, garlic, diced tomatoes, tomato sauce, beef or chicken broth, and Italian seasoning. Stir to combine all the ingredients well.
3. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the peppers are tender.
4. About 30 minutes before the cooking time is up, stir in the uncooked rice. Cover and continue cooking until the rice is tender.
5. Season the soup with salt and pepper to taste. Serve hot, garnished with shredded cheese and fresh parsley.
Variations & Tips
– For a vegetarian version, skip the ground meat and add more bell peppers or try adding other veggies like diced zucchini or mushrooms.
– Incorporating different types of rice, like wild rice or quinoa, can offer a delightful twist on texture and nutritional content.
– If you’re catering to picky eaters, consider serving the components separately. Allow them to add the bell peppers and onions as they please. It’s a great way to make the dish fun and interactive for kids.
– Leftovers store well in the refrigerator for up to 3 days, and this soup freezes beautifully. Just thaw overnight in the fridge and reheat for a quick meal.
There’s something truly magical about a recipe that brings the family together, filling our home with delightful aromas and hearts with warmth. This Stuffed Bell Pepper Soup is more than just a meal; it’s a memory in the making, perfect for those nights when you need a little extra comfort and joy around your table.
