Recipe – Stuffed Pepper Soup

Stuffed Pepper Soup

2 lbs hamburger meat

1 to 2 green bell peppers (or you can use other types of bell peppers if you’d like)

1/4 to 1/2 of an onion (I use sweet yellow)

1 28 oz can of diced tomatoes, undrained

1 15 oz can of tomato sauce

1 can of Rotel, undrained

1 to 2 cups of rice (or 2 packages of Ben’s Ready Rice that you can zap in the microwave)

3 cups of beef broth

Salt, pepper and ground sage to taste (not too much sage, though!)

Shredded cheese

 

Chop up the bell peppers and onion and put in a big pot. Add the hamburger meat and cook until the meat is brown. Drain the grease. Add remaining ingredients. Simmer on low. Put in a bowl and top and top with shredded cheese.

Slow cooker option: You can make this in your slow cooker/crockpot (whatever you call it). Brown the hamburger (you don’t have to put the peppers and onions in with the hamburger meat this time); drain the grease. Add meat to slow cooker, then add diced tomatoes, tomato sauce, Rotel, beef broth, salt, pepper and sage. Cover and cook on low for 5 -6 hours. After 5 hours, fix the rice and add to the slow cooker. Put soup in bowl, top with desired amount of shredded cheese. Enjoy!

You can use no salt ingredients with this recipe. I use no salt diced tomatoes, no salt tomato sauce, no salt Rotel, and no salt Swanson’s beef broth.

Hope you all like it!

Teresa

 

 

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