I suspect that this soup could be made with un-cooked rice as well, simply by adding it at the beginning. However, I have no idea how long that might take. (If you know the answer, leave a comment and let me know!) If you do try this with un-cooked rice, just keep an eye on the rice after a few hours and be careful not to overcook it into mush.
Crockpot Stuffed Bell Pepper Soup
Yield: 8-10 servings
1 lb ground beef
1 large onion, chopped small
4 large bell peppers, I used 2 red, a yellow and a green
1 1/2 cups cooked black beans, or 1 can, drained and rinsed
32 ounces beef stock
16 ounces tomato sauce
2 tablespoons Worcestershire sauce
1 tablespoon Italian seasoning blend
2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
1/4 - 1/2 teaspoon crushed red pepper flakes
3 cups warm cooked rice
Cook and crumble the ground beef in a skillet over medium to medium high heat. Season the meat with 1 teaspoon salt and 1/2 teaspoon pepper while it is cooking. Add the onions to the skillet when it is almost browned. When the onions are tender, transfer the mixture to the Crock-Pot and add all the remaining ingredients EXCEPT the rice. Set the temperature to HIGH (for 3-4 hours) or to LOW (for 8+ hours). *
When the peppers are tender, place a scoop of rice into each bowl and then ladle soup over it. Stir to combine. Enjoy!
* STOVE-TOP DIRECTIONS: If you prefer to make this on the stove, simply cook the meat and onion in a large pot. Once it has cooked, add all remaining ingredients (EXCEPT the rice) to the pot and simmer on low until the peppers are tender. This should take about an hour.
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ONE YEAR AGO TODAY: Italian Vegetable Soup with Summer Squash