Slow Cooked Stuffed Pepper Soup

Let's Cook

Ingredients

6 servings
  • 1 ½ cups cook Ground Beef
  • 1 ¼ cups dice Onion
  • 1 teaspoon mince Garlic, Cloves
  • 1 ½ cups dice Bell Pepper, Green
  • 1 ½ cups dice Bell Pepper, Red
  • 28 ounces Diced Tomatoes, Canned
  • 8 fluid ounces Tomato Sauce
  • 1 ¾ cups Homemade Chicken Stock (or Broth)
  • ⅛ teaspoons Black Pepper
  • ⅛ teaspoons Salt
  • 1 teaspoon Italian Seasoning
  • 2 cups cook Brown Rice, Short-Grain
  • 1 cup Cheddar Cheese, Mild - Shredded

Freezer Containers

  • 12 Quart Freezer Bags
  • 6 Pint Freezer Bags

Directions

Place all ingredients except rice and cheese into a slow cooker. Cook on low 4-6 hours. 15-30 minutes before serving, stir in cooked rice. Continue cooking until rice is heated through (if the rice is still warm it won't take long.) Sprinkle each serving with cheddar cheese and serve.

Freezing Directions

Place all ingredients except rice and cheese into a slow cooker. Cook on low 4-6 hours. Cool soup. Divide soup among half of indicated number of quart freezer bags. Divide cooked rice among other half of indicated number of quart freezer bags. Divide shredded cheese among pint freezer bags and place inside bag with rice. Attach rice and soup bags, label, and lay flat to freeze.

Serving Day Directions

Combine soup and rice and reheat. Top with shredded cheese and serve.

Nutritional Information

Not Available

About This Recipe

Slow Cooked Stuffed Pepper Soup adapts a family favorite and makes it even simpler to prepare and just as delicious, maybe more!

Meet The Cook

Cooking is one of Kim's passions, and she loves to hunt for recipes, experiment with them, and share them. The journey of pregnancy, nursing, and introducing food to babies lead Kim to whole foods (or “real food”), and she is still enjoying the journey. When she’s not in the kitchen, she enjoys dating her husband, playing with her boys and reading.

Published:

OAMM Cook Kim

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