Slow Cooker Stuffed Pepper Soup - OAMM - Dump and Go Dinner
6
Servings
13
Ingredients
0
Comments
This stuffed pepper soup freezer meal adapts a family favorite and makes it even simpler to prepare and just as delicious, maybe more!
6
Servings
13
Ingredients
0
Comments
Ingredients
- 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 ounces Tomato Sauce
- 1 ¾ cups Chicken Broth/Stock
- ⅛ teaspoons Black Pepper
- ⅛ teaspoons Salt
- 1 teaspoon Italian Seasoning
- 2 cups cook Brown Rice, Short-Grain
- 1 cup Cheddar Cheese, Mild - Shredded
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Divide all of the ingredients among the indicated number of freezer bags.
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Make From Frozen Serving Day Directions
Slow Cooker
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- 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.