Sunday, November 3, 2013
Stuffed Green Pepper Slow-Cooker Soup
2 pounds ground beef
4 to 5 green bell peppers, diced
1 (28 oz) can diced tomatoes, undrained
1 (15 oz) can tomato sauce
1 (32 oz) box beef broth
1 cup water
2 medium onions, diced
2 tablespoons brown sugar
2 tablespoons minced garlic
2 teaspoons salt
1 teaspoon black pepper
4 cups cooked white rice
Shredded mozzarella cheese
Brown the ground beef. Drain the grease and place in slow-cooker.
Add all the ingredients except the cooked rice. Mix well and cover.
Cook on low setting for 6 to 8 hours.
After 6 to 8 hours, add the cooked rice and cook for an additional 30 minutes.
Garnish with shredded mozzarella cheese.
6 to 8 servings