Crock-Pot Unstuffed Pepper Soup
I love making stuffed green peppers in the slow cooker. They are one of my favorite meals to make. But, they are not one of my kids favorite meals. My grandmother use to make the green peppers at least once a month or more during the summer. She had her own garden and would grown huge green peppers. She would then make up the ingredients for the stuffing for the inside and get everything prepared. Of course, she used a large stock pot and added the green peppers and then the tomato sauce around the sides.
When I was little, I did not appreciate her cooking as much as I do now. Her liver and onions recipe is a cherished recipe of mine. And her beef stew! There were many recipes that I did not necessarily like to eat when I was younger, but now they are some of my favorites.
This is a soup version of the stuffed green peppers that I love so.
Green Peppers do freeze nicely. Some years my garden does very well with green peppers. I chop and freeze 3 cups of green peppers to each quart freezer bag. Make sure to label the outside of the bag with what is in the bag and month and year you put it in the freezer.
Crock-Pot Unstuffed Pepper Soup
Ingredients
- 1 Pound Extra Lean Ground Beef
- 1 Medium Yellow Onion diced
- 1 Tablespoon Minced Garlic
- 1 14.5 oz Diced Tomatoes
- 1 15 oz Vegetable Juice V8 juice
- 2 Medium Green Peppers seeded, cored and diced
- 3 Cups Beef Broth
- 1/2 Teaspoon Dried Oregano
- 1/2 Teaspoon Dried Basil
- 1 Cup Uncooked Long Grain White Rice
Instructions
- On the stove top, brown ground beef, onions and the minced garlic. Drain any drippings and crumble the beef.
- Add ground beef, diced tomatoes, green peppers, tomato sauce, beef broth, basil and oregano to the slow cooker.
- Cover and cook on LOW for 6 hours.
- Add in the uncooked rice and stir. Cover and cook an additional 1 hour on LOW.
- Serve and enjoy!
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