Stuffed Pepper Soup

Ingredients

  • 2 pounds ground beef
  • 1 small yellow onion diced
  • 2 teaspoons minced garlic
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 30 ounces canned diced tomatoes
  • 30 ounces plain tomato sauce
  •  cup Worcestershire sauce
  • 4 – 6 cups chicken broth
  • 4 cups roughly chopped green bell peppers about 3 medium sized peppers
  • 2 cups instant white rice



Instructions

STOVE TOP DIRECTIONS

  • Brown ground beef in a large stock pot, drain. Add the onion, garlic and seasoned salt and cook until the onions are translucent.
  • Pour in the diced tomatoes, tomato sauce, worcestershire sauce and 4 cups of chicken broth. Bring to a simmer.
  • Add the bell peppers, cover, and cook for 20 minutes.
  • Add in the rice and cook until done (about 5 minutes, or according to package directions).
  • If needed, stir in the remaining chicken stock until the desired consistency has been reached.

INSTANT POT DIRECTIONS

  • Brown ground beef on saute mode, drain.
  • Add remaining ingredients EXCEPT rice. Cover, set to ‘sealing’ and cook on manual (high pressure) for 3 minutes. Hit cancel, NPR ten minutes, then release remaining pressure.
  • Stir in rice and cover (pot should not be on, rice will cook with residual heat). Allow to sit for 5 – 7 minutes until rice is cooked to your liking.
  • Stir in remaining chicken stock, if you wish, until desired consistency is reached, (bring back to a simmer on sauté mode if needed).



SLOW COOKER DIRECTIONS

  • Brown ground beef on stovetop, drain.
  • Add all ingredients EXCEPT rice to slow cooker. Cover, and cook on high for 4 – 6 hours or low for 8 – 10 hours.
  • Stir in rice and cover. Allow to sit for 5 – 7 minutes until rice is cooked to your liking.
  • Stir in remaining chicken stock, if you wish, until desired consistency is reached.

Article Categories:
Soup Recipes

Comments

  • I think this is a good and easy recipe.

    Linda January 11, 2023 6:07 am Reply

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