Food & Recipes
slow cooker stuffed pepper soup
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INGREDIENTS
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- 2 teaspoons olive oil
- 1 onion, diced
- 2 ribs of celery, diced
- 2 small carrots, diced
- 3–5 cloves garlic, minced
- 1 pound ground beef (turkey may be substituted)
- 2 small or 1 large green bell pepper, diced
- 2 small or 1 large red bell pepper, diced
- 2 (15 ounce) cans fire-roasted diced tomatoes
- 1 (15 ounce) can tomato sauce
- 32 ounces beef broth (chicken or vegetable broth may be substituted)
- 1 cup brown rice (uncooked)
- 2 1/2 cups water
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
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INSTRUCTIONS
- In a large skillet, heat the olive oil over medium heat. Add the onions, celery, and carrot and saute until softened, about 4 minutes.
- Add the garlic and ground beef and saute until the beef is browned. If needed, drain the fat from the skillet. I find there to be very little, if any, fat to drain from grass-fed beef.
- Add the beef and vegetable mixture to the crockpot along with the rest of the ingredients. Stir well and cook on high for 4 hours or on low for 8 hours. Enjoy!