Have you ever thought about making Stuffed Peppers, but were too intimidated by the "stuffing" them part to follow through?! I've been there. I have the confidence now, but I don't always have the time! This recipe will take you about 10 minutes to prep and then you will be on your merry way while it cooks all day! (Yes, it rhymes. LOL)
When I was growing up, my mom would make Stuffed Peppers. She took green peppers and stuffed them with Spanish Rice. They were not delicious. (Sorry Mom!) I've honestly never ordered them at a restaurant since. A friend of mine made a meatball dish with pepper "infused" tomato sauce, and it lead me to thinking about how I could do something similar in the slow cooker. I literally threw a bunch of ingredients into my slow cooker and crossed my fingers. It was DELICIOUS!!!
Some of you are probably growing your own delicious Bell Peppers right now and will keep this recipe "bookmarked" for when you have an abundance and don't know what to do with them all! If you don't, keep your eye out for sales on peppers. You can really use whatever colors you like. I hear Aldi has a pretty good deal on bell peppers most of the time.
Unstuffed Pepper Soup
1 Yellow Bell Pepper, chopped
1 Red Bell Pepper, chopped
1 medium onion, chopped
1 15oz. can Tomato Sauce
1 14.5oz. can Petite Diced Tomatoes
3/4 lb. ground beef (uncooked)
4 cups water
2 Tbsp. Garlic Powder (although a 2-3 cloves of minced fresh garlic would be better)
1 tsp. basil
1 tsp. oregano
1-2 tsp. salt
1/4 tsp. pepper
1/2 cup arborio rice, uncooked
Place your onions, yellow and red peppers in the bottom of your crock. Add the garlic powder, basil, oregano, salt and pepper. Add the tomato sauce, diced tomatoes and water. Crumble the raw beef into the soup. Cook on LOW for 7-9 hours or on HIGH for 3.5-4.5 hours. 45 minutes before serving, add the arborio rice and give it a stir. Serve and ENJOY!