Food & Drink

Recipe of the Day: Stuffed Pepper Soup

Stuffed Pepper Soup
Stuffed Pepper Soup Betty Crocker


2 pounds lean ground beef

2 green bell peppers, diced (about 1 1/2 cups)

1 small onion, diced

3 to 4 cloves garlic, minced

1 can (15 ounces) tomato sauce

1 can (14.5 ounces) diced tomatoes, undrained

1 carton (32 ounces) beef-flavored broth

1 cup water

2 tablespoons packed brown sugar

2 teaspoons salt

1 teaspoon pepper

4 cups cooked rice

Shredded cheese, if desired

1. Spray 6-quart slow cooker with cooking spray. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Place beef in slow cooker.

2. Stir in all remaining ingredients except rice and cheese.

3. Cover; cook on low heat setting 7 to 8 hours.

4. When about 30 minutes are left in cooking time, gently stir in cooked rice. Cover; cook about 30 minutes longer.

5. Serve soup topped with cheese. Serves 8.