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Slow Cooker Stuffed Pepper Soup - Recipes That Crock - Dump and Go Dinner

8 Servings Recipe By

Ingredients

  • 1 1/2 cups cook Ground Beef
  • 1 cup dice Onion
  • 14 1/2 ounces Diced Tomatoes, Garlic and Onions, Canned
  • 2 cups dice Bell Pepper, Green
  • 15 ounces Tomato Sauce
  • 3 cups Beef Bone Broth/Stock
  • 1/2 teaspoons Basil, Dried
  • 1/2 teaspoons Oregano, Dried

Serving Day Ingredients

  • 1 cup cook White Rice, Long-Grain

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1.5 cups
  • 193 Calories
  • 6g Total Fat
  • 2g Sat Fat
  • 0g Trans Fat
  • 37mg Cholesterol
  • 753mg Sodium
  • 19g Total Carb
  • 3g Fiber
  • 5g Total Sugars (Includes 0g Added Sugars)
  • 14g Protein
  • 4 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Recipes That Crock for same day cooking instructions.

Freeze For Later Cooking Directions

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?

  1. Divide all ingredients among indicated number of bags. Seal, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Cook in slow cooker on low for 6-8 hours.
  3. Add cooked rice in the final 30 minutes of cooking.

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