Stuffed Pepper Soup

Rainy and dreary day? This colorful and delicious soup is the perfect dinner for the whole family. Hearty with lots of vegetables and makes left overs!

I found this recipe on a Pinterest post but decided it needed a little more flavor and spice. Though this uses a jalapeno it really is not spicy! So don't let that scare you away. And if you want it really spicy through a diced habanero in there. Let me know what you think!

Stuffed Pepper Soup

Ingredients

1 LB ground beef

Beef seasoning:

1 tsp paprika

1 tsp garlic powder

1 tsp salt and pepper

1 14.5 oz can fire roasted diced tomatoes

32 oz container of beef broth

1 cup jasmine rice, cooked

2 tbsp brown sugar

15 oz can of tomato sauce

1 heaping spoon full of minced garlic

3 green bell peppers, diced

1 diced jalapeno

½ yellow onion, diced

1 TBSP taco seasoning

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Directions

1. Brown your ground beef with the paprika, garlic power, salt and pepper. Drain the grease.

2. Add the beef, diced tomatoes, beef broth, brown sugar, garlic, tomato sauce, diced peppers and onion to your crockpot. Season with the taco seasoning, salt and pepper. Low cook for 4-5 hours until all the peppers have cooked well.

3. Cook your rice how you like it. You can do this part two ways. First, you can cook it for a minute or two less than usual, then mix it into the soup and let it cook for about 30 more minutes. This does make it a little bit mushy. If you do not like that I recommend putting your cooked rice into a bowl and then pouring the soup mixture over the rice and giving it a good stir together. Try both and let me know what you think! Enjoy!