This Slow Cooker Italian Stuffed Pepper Soup features the flavors of stuffed bell peppers without all the extra work!
Prep Time 10minutes
Cook Time 8hours12minutes
Total Time 8hours22minutes
2tsp. ghee, olive oil or fat of choice
1lb. lean ground beef(100% grass-fed if possible)
1medium yellow onion, diced
1medium green bell pepper, diced
1medium red bell pepper, diced
2large cloves of garlic, minced
1(15 oz) can of tomato sauce (I like Muir Glen)
1(14.5 oz) can of fire roasted diced tomatoes (same brand as above)
2cupslow sodium chicken stock(could sub beef stock if you prefer)
1tspdried Italian seasoning
3/4tspfine sea salt or salt to taste
3cupscooked basmati rice(1 cup dried equals about 3 cups cooked)
Heat the oil over medium-high heat. Add the beef and let cook, breaking it up with a spoon or spatula as it browns, 4-5 minutes. Drain any excess grease from pan. Reduce heat to medium, add the onion and peppers to the pan and cook, stirring occasionally, until soft, about 6-7 minutes. Add the garlic and let cook for another minute.
Transfer the meat/veggie mixture to a 4 or 5qt. crockpot. Add the rest of the ingredients and stir to combine. Cover and cook for 4 hours on high or 8 hours on low. Towards the end of cook time, make your preferred rice based on package directions. Place soup into bowls, top with equal portions of rice and serve right away.